Taste products. classification of flavor products

Taste products include tea, coffee, cocoa, spices and seasonings (salt, vinegar, mustard, etc.), alcoholic, low-alcohol and non-alcoholic drinks. They contain few nutrients, but contribute to a more complete absorption of food. Their pleasant taste and aroma have a tonic effect on the body, they improve or emphasize the taste characteristics of culinary products, which they include.

Tea

Tea is a widespread drink known since ancient times. The popularity of tea is explained by its tonic effect, beneficial effect on digestion, excellent taste and aromatic properties. The most important components of tea are caffeine, essential oils, tannins and vitamins. Tea caffeine has a stimulating effect on the body, promotes the expansion of cerebral vessels, increases the efficiency of the heart, and has a diuretic effect. Of the tannins, the most important is tannin, which gives tea color and taste, and has bactericidal properties. Because the essential oils that give tea its aroma are easily oxidized, it must be packaged well. Tea contains vitamins C, P, PP, Bi and B 2 .

Long leaf tea is produced - black and green, pressed (tiled) - black and green and brick - green. Public catering establishments usually receive black long leaf tea of ​​the highest, 1st, 2nd and 3rd grades.

Long leaf tea should have uniform, correctly twisted tea leaves, a delicate aroma and a pleasant tart taste. Its humidity should not exceed 9%, mold, mustiness, foreign smells and tastes are not allowed in it. Tea should be stored separately from pungent products, as it easily perceives foreign odors.

Coffee

Natural coffee is obtained from the seeds of the coffee tree, which grows in the tropics. Coffee beans contain from 0.6 to 2.4% caffeine, about 30% extractives, as well as some sugars and fat. Raw coffee beans are not ground, as they acquire aroma only after roasting. To preserve the aroma, coffee is carefully packaged and stored separately from pungent products.

Varieties of coffee get their name from the place of their growth. Especially famous is the variety "Mocha", named after the name of the port of Mocha on the Red Sea. The most common is Colombian and Brazilian coffee.

A hot drink is prepared from natural coffee, to which 20% of chicory (dried and ground root of this plant) is sometimes added, which gives the drink a specific taste and aroma. In catering establishments prepare coffee with milk and black. The latter is served with milk, cream, lemon and other products. Lovers drink coffee in an oriental way, that is, brewed with sugar and not strained. Cold coffee with ice cream is also served.

Along with natural coffee, barley, acorn and other coffee drinks are prepared, which are more often used in children's and medical nutrition. They are highly nutritious and have little or no caffeine content.

Ground coffee should have a uniform consistency, uniform brown color, and no foreign smell. Its humidity should not exceed 7%.

Cocoa

Cocoa is obtained from the beans of the cocoa tree, which are fermented, after which they darken and acquire a characteristic aroma. Then they are dried, fried, peeled from the shell (cocoa shells) and crushed. Cocoa contains at least 20% fat, 23% protein, some fiber, minerals and tannins, as well as 2.5% theobromine and caffeine. A hot milk drink is prepared from it.

From cocoa prepare tasty and high-calorie drink -. chocolate that has a powdery consistency. Chocolate contains cocoa mass, milk powder and sugar.

Cocoa and chocolate powders should have a uniform consistency, a fine grinding structure, a pleasant smell and taste characteristic of them. Foreign tastes and odors are not allowed. To preserve the aroma, cocoa and chocolate are carefully packaged and stored separately from products with a strong odor.

Spices

Spices give food a peculiar, often spicy taste and smell. They are the fruits or seeds of plants such as: pepper, bay leaf, cloves, nutmeg, cumin, ginger, cinnamon, vanilla, saffron, etc.

Black pepper- dried immature fruits of a climbing shrub of the pepper family growing in the tropics. They have a round shape (peas), dark brown color, burning bitter taste and pungent aroma. Black pepper contains up to 2% essential oils and up to 9% alkaloids. It is used in the preparation of many soups (especially national ones), stewing meat and vegetables, preparing sauces, marinades, jelly and other culinary products. Ground black pepper is used to serve and prepare cutlet mass, various fillings, meat and fish semi-finished products.

white pepper obtained by drying the ripe fruits of the same plant. It has a less pungent taste and a more subtle flavor than black.

Allspice- dried fruits of a tropical plant of the myrtle family. Peas of allspice are larger than black, the taste and aroma are more delicate. It is used in cooking in the manufacture of sauces, marinades, dishes from fish, game and meat of wild animals. Comes in the form of peas and ground.

As a spice, cayenne pepper (bitter capsicum) is used, which is used as a whole and cut in the manufacture of cabbage soup, borscht, stews (especially national ones), some sauces or served as a powder.

Good-quality peppercorns should have round, not very wrinkled grains, have a strong spicy smell, appropriate for this type. Foreign matter and dust are not allowed. Ground pepper should be homogeneous, not floury, but powdery, have a pleasant smell without signs of mustiness. Cayenne pepper can be supplied fresh or dried. Its pods should be intact, glossy.

Bay leaf- these are the dried leaves of a noble laurel - an evergreen tree that grows in the Caucasus and Crimea. It contains nitrogenous, mineral and tannins, as well as a small amount of fat. The spicy aroma of bay leaves is determined by the content of up to 4% of essential oils in it. It is widely used in the manufacture of soups, the preparation of many meat, vegetable and fish dishes, most sauces. Prolonged cooking of bay leaves worsens the taste and aroma of products prepared with it.

Benign bay leaves should be shiny, have a green color with a grayish tinge, a spicy aroma and a slightly bitter taste.

Carnation- dried unopened buds of an evergreen clove tree cultivated in tropical countries. Its dried buds have a strong spicy aroma - they contain up to 20% essential oils. Cloves are used as a seasoning for marinades, in the preparation of game dishes and many national dishes.

Good quality cloves have a dark reddish-brown color, persistent pleasant aroma and pungent taste.

Nutmeg- the fruit of a tropical plant, the dried kernels of which are used as a seasoning. It has a pleasant taste and a sharp spicy aroma. It contains up to 3.5% essential oils. In food, nutmeg is introduced in grated form. It is used in the preparation of some white sauces (white sauce with egg), gourmet cold dishes (game or poultry cheese), and a number of fish and vegetable dishes. Nutmeg gives culinary products a taste and aroma characteristic only of this spice.

Nutmeg should be heavy, dense, free from wormholes, and have a strong flavor. Its surface is covered with a white coating of lime, which protects against damage by pests.

Caraway- seeds of a herbaceous plant of the umbrella family, with a strong aroma. It contains up to 7% essential oils. It is used in the preparation of vegetable salads, salted curds, marinating meat, etc.

Ginger is a rhizome of a tropical plant that contains up to 3.5% essential oils, has a pleasant smell and a burning taste. It is used in the preparation of certain types of dough (gingerbread, muffins), red sauces, vegetable marinades and a number of national dishes. Sometimes ginger is consumed in combination with nutmeg and cardamom. It comes in the form of small pieces or ground - ready to eat. Ginger is packed in a glass hermetically sealed container.

Cardamom is a light brown or light yellow boxes with seeds that have a pleasant aroma. It is used in the preparation of certain types of dough (gingerbread, gingerbread) and stuffing fish.

Cinnamon- the bark of a cinnamon tree of the laurel family, growing in tropical and subtropical countries. It contains up to 3.5% essential oils, has a pleasant aroma and a sweetish taste. Cinnamon enters the enterprises in the form of tubes and ground. It is used in the manufacture of confectionery, fruit and berry fillings and a number of national dishes. Cinnamon goes especially well with apples.

Cinnamon tubes should have a light brown color, a smooth surface and a pleasant subtle aroma. Young cinnamon should not contain cinnamon dust.

Vanilla obtained by fermentation and subsequent drying of the unripe fruits of a tropical plant. Its aroma is explained by the presence of an aromatic substance - vanillin. Vanilla comes in the form of brown tubes, which are introduced into the flavoring medium (ice cream mix, egg mix for creams, etc.), boiled, and then removed. In culinary practice, crystalline vanillin is more often used, which is a white powder with a vanilla smell. Vanillin, as well as its mixture with sugar (vanilla sugar), is used in the manufacture of pastry dough, confectionery and gelled creams, puddings and other sweet dishes, in the manufacture of ice cream and some drinks. To preserve the aroma, vanilla and vanillin are packed in hermetically sealed metal boxes.

Saffron- dried crocus stigmas, the flowers of which are bright yellow and have a strong aroma. Saffron contains up to 3% essential oils. In cooking, it is used as an aromatic and coloring agent, introduced into dough products (buns, cakes) and some national dishes (pilaf, chikhirtma, etc.). Confectionery creams are tinted with saffron.

condiments

Spices used in cooking do not have independent nutritional value, but give the food a certain taste and aroma. Seasonings, on the other hand, have certain nutritional properties, and some increase the calorie content of culinary products. Seasonings include mayonnaise and other industrial sauces, tomato, aromatic herbs, horseradish, salt, vinegar and other food acids, mustard, monosodium glutamate, etc.

Mayonnaise cooked in vegetable oil with egg yolks and vinegar. The industry produces various types of mayonnaise: table, spring, milk, mayonnaise with tomato, spices, etc. It is served with cold meat, fish and poultry dishes, fried fish dishes, and is used in the preparation of aspic products.

Good-quality mayonnaise should have a thick, uniform texture, white color or a corresponding filler, and a sharp taste characteristic of this type. When stored for a long time in an open container or in a warm room, mayonnaise stratifies, releasing oil to the surface. Its shelf life at temperatures up to 7 ° is no more than 30 days, and at 14-18 ° - no more than 10 days.

The industry produces a wide range of ready-made sauces (tomato, soy, etc.), which are a good flavor seasoning. These include sauces "Southern", amateur, spicy, Moscow, Kuban, tkemali, sharabi, etc. Since they have a spicy taste, they are introduced into food in small doses. In culinary practice, the most widely used sauce is "Southern", which has a spicy-sour taste and pungent aroma. It is introduced into the composition of many sauces, salads from meat, poultry, game. Spicy, Kuban, tkemali sauces, etc. are served as a seasoning for ready-made dishes, often national ones (shish kebabs, kebab, etc.).

Tomato products include tomato paste, tomato puree and industrial tomato sauces. tomato paste And tomato puree obtained by boiling fresh tomatoes. Tomato products contain sugars, organic acids, mineral and coloring substances and vitamins. In the manufacture of them, various amounts of table salt are introduced. Tomato paste is produced with different dry matter content - 30, 35 and 40%. Tomato products are used in the manufacture of cabbage soup from sauerkraut, borscht, saltwort, national and some other soups, in stewing meat and a number of vegetable dishes, in the manufacture of vegetable marinade with tomato, etc.

Tomato products must have a uniform consistency, bright red color (a brownish tint is allowed for the 1st grade), high acidity, foreign tastes and odors, signs of fermentation and mold are not allowed.

Salt It is widely used in cooking and the food industry as a flavoring product and a good preservative. An indicator of the quality of salt is its color. Salt "extra" has a pure white color, and in other varieties grayish or yellowish shades are allowed. All varieties, except for "extra", must be introduced into food in dissolved form. The solution should be clear, free of sediment, odor and off-flavours. Salt should be dry, free-flowing, without lumps. It should be stored in a dry place, as it easily absorbs moisture.

Since salt quickly perceives a foreign smell, aromatic table salts are prepared, which are used to flavor food during the absence of fresh herbs. To do this, the seeds of parsley, dill and celery are well dried, ground and mixed with 5-10 times the amount of table salt. Garlic and onion salt are made by mixing equal parts of table salt and crushed garlic or onion. The mixture is dried at a temperature of 50-60°. Aromatic salts are stored in tightly closed glass, ceramic or wooden containers.

food vinegar is a solution of acetic acid. The industry produces vinegar essence, 3% and 9% vinegar. Acetic essence is a concentrated acid and is usually not used in public catering. When cooking, 3% vinegar is used, and 9% vinegar is diluted with twice the amount of water before use. Vinegar is used in the preparation of borscht, some sauces, for stewing fresh cabbage, marinating meat, dressing salads, etc.

aromatic vinegars cooked on tarragon, celery, dill. Crushed seeds or greens of aromatic vegetables are poured with vinegar and infused.

Lemon acid comes in crystals. Before use, it is dissolved, and the solution is filtered. Citric acid is added to white fish, meat, egg-oil sauces, puff pastry for better swelling of gluten, used to cook fish fried in dough, sweet dishes and some other culinary products.

Horseradish comes to public catering establishments in the form of roots, as well as in finished form in a glass, hermetically sealed container.

Mustard comes in the form of a powder or ready-made seasoning (table mustard). It is obtained from the seeds of Sarepta mustard, from which mustard oil is first pressed, and then the cake is ground into powder. The specific burning taste and smell of mustard are determined by the content of essential allyl-mustard oil in it, which is released when mustard powder is rubbed with warm water. To obtain table mustard, the powder is brewed, insisted, after which the water is drained, and the mass is seasoned with sugar, salt, vinegar and vegetable oil. Mustard is served as a seasoning for snacks, cold and hot dishes, it is introduced into some sauces.

Monosodium glutamate is a sodium salt of glutamic acid, the solution of which tastes and smells like meat broth. Monosodium glutamate comes in pure form or mixed with common salt as a white crystalline powder. The introduction of sodium glutamate into food improves its taste and aroma, plays an important role in the metabolic processes of the body. Excess glutamate in food can lead to reduced protein digestibility.

Dill essential oil- slightly yellowish oily liquid with a strong aroma and a spicy bitter taste. It is used to flavor soups and sauces.

Salted or pickled foods are also used as seasonings: capers, olives, black olives, pickles.

capers- flower buds of a shrub of the caper family. They are introduced into hodgepodges, some sauces (Dutch, mayonnaise) and other products. They give the dishes a characteristic spicy taste. The color of capers is light green.

Olives And olives- fruits of the olive tree. Olives are removed unripe and canned. They are added to hodgepodges, second fish dishes and other products. In shape, they resemble a small plum, the color is light green. Olives are mature fruits of the olive tree that are black in color. Canned olives are served as an appetizer, added to hodgepodges, some fish dishes, they are garnished and decorated with hot and cold dishes, snacks.

In trade practice, flavoring goods are divided into:

• - spices and ready seasonings;
• - alcoholic drinks;
• - low alcohol drinks;
• - soft drinks;
• - tea and tea drinks coffee and coffee drinks;
• - tobacco products.

Spices and ready-made seasonings. Almost all spices are products of plant origin and, depending on which part of the plant they are obtained from, they are divided into barely blowing groups: seed - mustard, nutmeg; fruit - pepper, vanilla, anise, cumin, coriander, cardamom, tubs of flower-buds - cloves, saffron; leafy - bay leaf; cow - cinnamon; root - ginger, coluria.

All spices must be well dried, have the appropriate color, taste and aroma, without foreign impurities, and also without the presence of rotten, pest-eaten and other defects of fruits, seeds, etc.

Ready-made seasonings include table salt, food acids, table mustard, horseradish, mayonnaise, etc.

Alcoholic drinks. Alcoholic drinks are drinks that contain a significant amount of ethyl alcohol. These include alcohol, vodka, alcoholic beverages, grape wines, cognacs, fruit and berry wines. The alcohol content in them is normalized in volume percent, and the sugar content (sugar content) - in grams per 100 ml of drink.

Low alcohol drinks. Low alcohol drinks include beer and kvass.

Soft drinks. Non-alcoholic drinks are drinks that are used to quench thirst. Depending on the composition and methods of obtaining them, they are divided into mineral waters, fruit and berry drinks and Cola-type drinks.

Tea and tea drinks. The value of tea as a flavoring product is due to its aromatic, gustatory and tonic properties. Tea eliminates fatigue, helps restore lost ability to work and improves a person's well-being. It is widely used as a diaphoretic for colds, it has a positive effect on the digestive, circulatory and nervous systems. According to the processing method, long leaf (loose), pressed and extracted tea is distinguished.

Since tea is highly hygroscopic, it must be stored in dry, well-ventilated rooms with a relative humidity of no more than 70%. Do not store it with perishable and strong-smelling goods. The guaranteed shelf life of packaged tea and tea blended with imported tea is 12 months. from the date of packaging.

Coffee and coffee drinks. Natural coffee is obtained by special processing of grains of the fruits of the evergreen coffee tree. Fruit grains are cleaned of cornea and silvery membranes, dried and packed in jute bags.

Green coffee (in beans) and roasted (in beans and ground) go on sale. Roasted ground coffee is produced without addition and with the addition of no more than 20% of ground chicory or ground wine berries, or a mixture. Additions increase the extractivity and give fullness to the taste of the drink.

Depending on the type of raw materials used, coffee is divided into the following varieties:

the highest - from natural coffee beans of the highest grade of the botanical type "arabica";

• 1st grade - from natural coffee beans of the 1st grade of botanical species "arabica" and "robusta";
• 2nd grade - from natural coffee beans of the 2nd grade of the botanical type "Robusta".

Coffee drinks are powdered mixtures made from cereals, chicory, acorns, legume seeds, nuts, rose hips and other types of raw materials with or without the addition of natural coffee. These drinks are instant, coffee-like in taste and are intended for people with diseases of the cardiovascular system.

Tobacco products.

Tobacco products include the following types of tobacco - smoking and pipe, cigarettes, cigarettes, cigars. They are conditionally classified as food products, as they are consumed orally. The narcotic properties of tobacco products are due to the content of nicotine: in tobacco 0.2 ... 4.6%, in shag up to 7%.

Tobacco products are stored in dry and well-ventilated areas with a relative humidity of 60 ... 70%. It is not allowed to store perishable products with a specific smell in the same room with tobacco products. Warranty period of storage of cigarettes and cigarettes - 12 months. from the date of manufacture, pipe tobacco - 6 months.

The Law of the Russian Federation "On the Protection of Consumer Rights" has created an additional legal framework for merchandising. Therefore, a modern specialist working with goods needs to have a broad outlook in order to be properly approached for making the right decisions in the production and distribution (logistics) of goods.

Commodity research of flavored goods is a part of commodity science that determines specific consumer values ​​based on specific flavoring and biologically active substances. These substances determine the consumer value of flavor products, since have the ability to satisfy the physiological and aesthetic needs of a person (for example, quenching thirst with a drink in a convenient bottle). The degree to which these needs are met or not met ultimately determines the market demand for these products.

Knowledge about flavor products is needed not only for merchandisers, but can be useful for managers, trade and industrial enterprises, agricultural workers, marketers, experts and economists.

The purpose of studying the commodity science of taste products is to gain knowledge on the formation of quality in the production process, the main characteristics of goods, as well as their changes at the stages of distribution and storage, identification and examination of product quality based on the requirements of standards.

Taste products are a variety of food products that have a stimulating effect, improve the taste and aroma of food and, in general, contribute to its more complete assimilation. The question of the inclusion of alcoholic beverages and tobacco products in the food group has been the subject of a long discussion among scientists. However, regardless of the opinion of scientists, for many millennia humanity has really existed with alcoholic beverages and tobacco products, directs a huge creative and financial potential to the development of new technologies and, obviously, will never deny itself the pleasure of using them.

All food products in their composition contain substances that allow, using organoleptic evaluation methods, to determine their taste, quality and suitability for consumption.

The main difference between taste products and other food products is the presence of biologically active substances in them that affect the human body and have an exciting effect on it or give new taste sensations when added to food.

Commodity classification divides all taste products into groups:

soft drinks and mineral waters, including artificial ones;

low alcohol drinks (beer, cocktails, etc.);

alcoholic drinks (grape and fruit wines);

strong alcoholic drinks (vodka, rum, whiskey, gin, etc.);

food ethyl alcohol, rectified;

spices and seasonings;

tobacco and tobacco products.

1.1 Tea and tea drinks

Tea is one of the most ancient drinks, the use of which is inextricably linked with the national culture, economy and historical traditions of many peoples. According to most prominent foreign scientists, China should be considered the birthplace of tea.

China not only gave the world the name of tea and taught mankind to use tea as a drink, but also discovered the tea plant itself - the tea bush, first mentioning it almost 4700 years ago (770 BC). The leaves of the tea plant were originally used as a medicine - they were dried, brewed and drunk. Ancient Chinese scriptures say "Tea enhances the spirit, softens the heart, relieves fatigue and headache, stimulates the mind, prevents laziness from settling in, lightens and refreshes the body, enhances receptivity, increases efficiency."

The first people in Russia to recognize tea were the inhabitants of Siberia, and long before its appearance in Europe. In 1638, the ambassador of the Moscow State, Vasily Starkov, brought it as a gift from the Mughal Khan to the Moscow Tsar. Despite the high cost of tea, its import to Russia from China began to grow, and tea drinking gained wide popularity.

Then the question arose about the acclimatization of tea plants in Russia, and the most suitable climatic conditions for growing tea turned out to be on the Black Sea coast of the Caucasus. For the spread of tea culture in the Caucasus, advanced Russian scientists of that time did a lot; geographer Voeikov A.I., chemists Butlerov A.M. and Mendeleev D.I., botanist Zeitlits N.K. Today, tea is considered the most common drink in the world.

Currently, more than 20 countries are engaged in tea production: India, China, Sri Lanka, Russia, Japan, Indonesia, Taiwan, Turkey, Georgia, Azerbaijan, Iran, Pakistan, Burma, Kenya, Argentina, Brazil, Mexico, etc. .

The average annual per capita tea consumption in the most tea-consuming countries is defined in grams per person:

Ireland 3.450, UK 3.150, New Zealand 2100, Iraq 2000, Turkey 2000, Russia 842 (12th).

In the CIS countries, the largest consumption of tea was noted in Turkmenistan 2275, Tajikistan 2170, Uzbekistan 1872.

Consumer properties of tea

Consumer properties of tea directly depend on its chemical composition. Tea has been studied for centuries, and scientists have been working on revealing its composition for at least a hundred and fifty years, only in recent decades has it become possible to get a relatively complete picture of what chemicals are in tea. But even today, some chemical substances in tea remain unexplored or are known only in the most general form.

If at the end of the 19th century it was believed that tea consists of four or five basic substances, now tea contains dozens of only large groups of substances, each of which includes many complex and simple elements. The total number of chemicals and compounds included in tea is still impossible to calculate, ten to fifteen years ago there were about 130 of them, and now about 300 have already been discovered, and 260 of them have already been identified, i.e. reveal their formula. Consequently, tea is the most complex and most diverse plant in its chemical composition.

It should be borne in mind that the chemical composition of green tea leaves and dry ones is not the same. In dry tea, it is more varied and complex.

Studies have shown that tea consists of 30-50% of extractives, i.e. substances soluble in water. In practice, solubility is never fully realized. Green teas contain more soluble substances (40-50%), while black teas contain less (30-45%). In addition, the younger, the higher the quality of the tea leaves, the richer in extractive substances the dry tea obtained from them. And vice versa, the older, coarser the leaves, the less soluble substances pass into the infusion, the less tasty the tea is.

From soluble substances, first of all, attention should be paid to the six most important groups or constituents of tea: these are polyphenolic substances, essential oils, alkaloids, amino acids, pigments and vitamins. Most of them have been known for a long time, but the old ideas about all these groups of substances have expanded to a large extent.

Content is also important. water in tea raw materials, since the above-mentioned components are dissolved in it. The content depends on the age of the tea leaf, collection time, meteorological conditions, place of growth and other factors. Depending on the quality of the feedstock, the moisture content of fresh tea leaves ranges from 73 to 81%, dry matter is 19-27%. In the finished tea, the moisture content is reduced to 3-7%, and the amount of solids, respectively, increases to 93-97%.

Polyphenolic (tannin) substances- one of the essential components of tea and tea infusion, the main part of which is represented by a tannin-catechin mixture. They make up 15-30% of tea and are a complex mixture of more than three dozen polyphenolic compounds, consisting of tannin and various catechins, polyphenols and their derivatives. It should be borne in mind that tea tannin, or theotanin, is not equivalent to pharmaceutical tannin or gallotannin. Theotanine is a complex chemical complex, the composition of which has now been fully deciphered. The notion that tannin gives tea bitterness is wrong. If tannin in a fresh tea leaf really has a bitter taste, then after enzymatic treatment this bitterness disappears and tannin in tea acquires a pleasant astringency, which gives the main taste to the tea infusion.

It should be especially emphasized that tea tannin and catechins have the properties of vitamin P, and it is precisely because of the presence of tannin that tea is the main source of this important vitamin for humans.

As a rule, the content of tannin in green teas is much higher than in black ones (almost twice), because in green teas tannin is almost in an unoxidized state, while in black long leaf tea up to 40-50% of tannin is oxidized. Usually, all higher grade teas contain more tannin than lower grades.

The tannins of tea do not remain unchanged. Their oxidation products - quinones, which appear during the fermentation of tea, in turn, oxidize other substances of the tea leaf and form many substances involved in creating the aroma, tart taste and color of the tea infusion. Thus, the importance of tannins in tea is enormous.

Essential oils are available both in the green leaf and in the finished tea. Despite their extremely small amount, they attracted the attention of a person more than other substances: it was they who rightly attributed the unique tea aroma. Hence, the quality of teas also depends on them. It has now been established that green tea leaves contain only about 0.02% of essential oils. This means that in order to obtain 100 g of these oils in their pure form, it is necessary to process over half a ton of tea leaves. Although the loss of essential oils reaches 70-80% during the processing of tea leaves, another process also occurs - the emergence of new essential oils. The number of chemical components in the composition of essential oils in the finished tea reaches, according to some sources, up to 20 and

higher, and according to other, newer information - up to 32. And yet, it is among the essential oils that there is a known number of still unexplained and a number of chemically undiscovered, although discovered compounds. Many essential oils have scents of roses, honey, vanilla, citrus, lilac, and cinnamon. It is not surprising that a mixture of such an assortment of odorous substances can create a bouquet that is unique in its aroma.

Chemically pure essential oils are aliphatic and aromatic acids and other extremely volatile, easily evaporating compounds. Most of them are able to volatilize only with a significant increase in temperature, but also with improper storage or improper brewing. In addition, the content and composition of essential oils and their solubility in different types of tea are different. The largest amount of essential oils in the form of soluble aromatic aldehydes is found in turquoise (oolong) teas, the most fragrant of all types of tea, which is why they are often used for admixture with some varieties of black tea. On the contrary, in green and yellow teas, aromatic aldehydes, which are part of essential oils, are in a bound state and therefore are less likely to enter the infusion, do not take an active part in the formation of the aroma of the finished tea. There, the aroma is created mainly due to other chemicals, primarily tannin.

The main components of tea are alkaloids. Among the alkaloids, the most famous has always been and remains caffeine, or, as it is also called in the composition of tea, theine. Caffeine is one of the main ingredients that attract people to tea as a tonic. In its pure form, it is a colorless, odorless, but bitter-tasting substance, which is contained, however, not only in tea, but also in coffee, cocoa, kola nuts, mate and some other tropical plants.

Contrary to popular belief, coffee contains much more caffeine, tea contains 4% more caffeine. Tea caffeine, or theine, has a milder effect on the cardiovascular and central nervous system than coffee caffeine for a number of reasons: firstly, because less tea is usually taken to brew tea than coffee, and, therefore, create a lower concentration of caffeine, and secondly, caffeine acts in tea not in isolation, but in combination with tannin, forming a compound of caffeine tannate, which acts more smoothly. Tea caffeine has another remarkable property: it does not linger, does not accumulate in the human body, which eliminates the danger of caffeine poisoning with constant tea consumption.

Caffeine is one of the few tea substances whose composition and quantity change very little during processing. Meanwhile, different varieties of tea contain different percentages of caffeine. For a long time it remained a mystery. Then it turned out that caffeine is distributed unevenly in the tea plant. The first leaf of the flush contains 4-5% caffeine, the second - 3-4%, the third - 2.5%, the rest - from 0.5 to 1.5%. There is no caffeine in tea seeds. This suggests that caffeine is synthesized by the plant during the cultivation of the tea bush. From this it is clear that high quality teas made from the first leaves contain more caffeine than teas from coarse raw materials.

Some consumers are mistaken in thinking that caffeine determines the strength of tea. This is absolutely not true. For example, Ceylon tea, which is considered to be strong, contains much less caffeine than Chinese teas, which are considered weak among the mass consumer.

In addition to caffeine, tea also contains small amounts of other alkaloids. These are water-soluble theobromine and theophylline (they are good vasodilators and diuretics). Adeine, sparingly soluble in water, and guanine, a purine base, completely insoluble in water, have toxic properties. They can be removed from the tea leaf into the infusion only as a result of prolonged boiling and heating of the brewed tea.

Protein substances together with free amino acids make up 16 - 30% of the dry mass. Proteins are the most important component of the tea leaf. All enzymes are also proteins. In addition, proteins serve as a source of those amino acids that arise during the processing of tea leaves into finished tea. Green teas are especially rich in proteins.

The tea leaf contains mainly alkali-soluble proteins - glutelins, and to a lesser extent water-soluble proteins - albumins. In the process of leaf processing, the amount of albumin in tea is reduced by 10%. Ready-made green tea contains more albumins, while black teas mainly contain glutelins.

The increased content of proteins does not harm the quality of green tea, but reduces the quality of black tea due to the deterioration of its taste and color, since protein-tannin complexes insoluble in water reduce the content of extractive substances in tea infusion, which is confirmed by the faded color of tea.

Tea contains 17 amino acids. Among the amino acids of tea there is glutamic acid, which actively contributes to the restoration of the depleted nervous system.

Amino acids, when interacting with sugars, as well as tannins and catechins, at elevated temperatures during the production of tea, form aldehydes, which contributes to the formation of tea aroma.

Dyestuffs in the composition of tea, they also play an important role. The ability of tea infusion to take on different colors, creating all sorts of shades from light green to dark olive and from yellowish and pinkish to red-brown and dark brown, has long been noticed by people and associated with the presence of various dyes in tea. However, for a long time it was believed that tannins were the main dye. Meanwhile, pigments such as the well-known chlorophyll, found mainly in green tea, as well as xanthophil and carotene, which are present mainly in black teas, take part in the pigmentation of tea infusion.

More thorough research in recent years has shown that the color of the infusion is associated mainly with two groups of coloring substances, thearubigins and theaflavins. The first give reddish-brown tones, make up 10% of dry tea, the second give golden-yellow tones and make up only 2%. At the same time, theaflavins consist of theaflavin itself and theaflavin gallate and are very unstable substances: at the slightest oxidation, they turn into thearubigins. This property of tea pigments explains many properties of the infusion - its browning during long-term storage. This means that the theaflavins are oxidized, creating not only color, but also the tone and brightness of the infusion.

The absence or presence of theaflavins in tea thus serves as a fairly accurate and demonstrative indicator of tea quality.

"So, the ratio of theaflavins and thearubigins in good tea is 1:10, and in bad tea 1:20. This makes it possible to develop a simple and accurate scale for assessing the quality of tea, expressed in exact numerical terms.

According to international rules, any blend of tea must have a ratio of theaflavins and thearubigins of at least 1:16, i.e. be at least average in quality, and above 1:25 the tea must be declared unfit for consumption and withdrawn from sale.

In addition to the listed most important groups of substances, mineral, inorganic, resinous substances, as well as organic acids contained in tea in small quantities, are essential for the consumer.

Minerals tea contains 4 - 7%. They are not limited to iron salts, which have been discovered in tea for a relatively long time. In addition to ferrous compounds, tea also contains metals such as magnesium, manganese, and sodium. Together with silicon, potassium, calcium, they are extremely important for human nutrition.

trace elements teas - fluorine, iodine, copper, gold and others, are part of complex compounds, and being in a colloidal state, they are able to dissolve in water.

Particular attention should be paid to phosphorus and its compounds. The higher the grade of tea, the more phosphorus and potassium it contains. The latter is very important for maintaining the normal activity of the cardiovascular system.

Resinous substances- these are complexes of complex chemical composition: alcohols (resenols), resin acids, resin phenols and other organic compounds. They are still very little studied, but their role in tea is important: they act mainly as carriers and fixers of tea aroma. Therefore, high-quality teas are characterized by a high content of resinous substances.

Organic acids - they are about 1% in tea, which include oxalic, citric, malic, succinic, pyruvic, fumaric and other acids. During the processing of the tea leaf, acids react with alcohols to form esters, which are part of the essential oils of tea.

Enzymes found in tea mainly in an insoluble, bound state. These are biological catalysts, with the help of which all chemical transformations occur both in a living tea plant, during its growth, and in the process of tea leaf processing. Considering that each enzyme has the ability to act only on a certain substance, without affecting others, using different enzymatic-oxidative processes, teas of different types, varieties and qualities can be obtained from the same raw material.

The main biocatalyst of the tea leaf during fermentation is polyphenol oxidase, which is mainly in the state associated with insoluble parts of the cell. Therefore, when processing tea leaves, the process should be carried out in such a way that even before fermentation begins, most of the polyphenol oxidase is in a soluble form. In addition, peroxidase, catalase, invertase and others are very active in the tea leaf, with the help of which the transformation of those substances that are affected by these enzymes is carried out.

pectin substances are colloidal substances with a complex composition. Their content in tea ranges from 2 to 3%. In the presence of sugars and acids, they can form gelatinous masses - jelly. Pectins are of no small importance for maintaining the quality of tea: such a physical property of tea as its hygroscopicity is associated with them. With a lack of pectin acid in tea, its hygroscopicity increases sharply, and, consequently, the tea spoils faster. The fact is that pectic acid covers each tea leaf with a thin gelatin film that is poorly permeable to moisture and thus plays the role of a “raincoat” for tea. Recently, the positive role of pectins for the human body has been increasingly determined, especially in the treatment of gastrointestinal diseases. Good-quality teas tend to contain more water-soluble pectins than poor-quality teas.

Carbohydrates in tea are represented by a wide range - from simple sugars to complex polysaccharides. The higher the percentage of insoluble carbohydrates in tea, the lower its grade. Therefore, insoluble carbohydrates are a kind of ballast for tea. Insoluble polysaccharides, just unnecessary for a person - starch, cellulose, hemicellulose, contain up to 12% in tea. But useful carbohydrates - sucrose, glucose, fructose, maltose, and from 1 to 4% of them in tea are soluble. The presence of soluble sugars is one of the great benefits of tea and, combined with iodine and vitamin P, makes tea an ideal anti-sclerotic drink. Part of the sugars, being in a bound form with vitamin B, ensure its safety in tea.

Nature has created a kind of chemical laboratory in the tea leaf. The most complex chemical processes of oxidation and transformation of some substances into others occur continuously in the tea leaf, not only while it is alive, while it grows, but also when, getting to the factory, it is subjected to all kinds of technological operations - withering, twisting and fermentation.

The chemical composition of tea changes continuously, until the end of tea drinking. In addition, the chemical composition of tea is related to the growing conditions and processing method, which is why teas from different growing areas, different types and even different varieties have different chemical composition. That is why different types and varieties of tea affect the human body differently.

vitamins green tea leaves contain significant amounts. Fresh tea leaves contain 4 times more vitamin C than lemon juice, but some of the vitamin C is lost during processing. Nevertheless, it remains not so little, especially in green and yellow teas, where there is 10 times more ascorbic acid than in black teas, so in green tea its content is up to 135 mg%, and in black tea - up to 20 mg%. Vitamin C is practically not destroyed by the action of boiling water during brewing, as it is in combination with tannin.

Another important vitamin in tea is vitamin P, which helps strengthen the walls of blood vessels and prevents internal hemorrhages. Tea tannins have the properties of vitamin P. Vitamin P in combination with vitamin C enhances its activity, which increases the body's resistance to infectious diseases. According to the content of vitamin P, tea has no equal in the plant world, in this respect it is much richer than buckwheat (85 enzyme units in tea, 61 in buckwheat). Green tea has the highest P-vitamin activity. In dry green tea, the content of vitamin P reaches 20,000 mg%, and in black - 10,000 mg%.

In addition, tea contains vitamins: B1 (thiamine) - 0.003-1 mg%; B2 (riboflavin) - 0.6-1.1 mg%; PP (nicotinic acid) - 5.4-15.2 mg%; B3 (pantathenic acid) - 1.4-4.0 mg%, as well as vitamins A, K, E.

flavor products- this group of products, diverse in nature, the main components of which are biologically active substances that act on the central nervous system or on the organs of taste and smell.

The physiological significance of flavoring products lies in the fact that they act on the food center through the organs of smell and touch and cause the separation of gastric juice, stimulate appetite. In addition, flavoring substances are chemical causative agents of the secretory activity of the digestive glands. Many spices contain bactericidal substances. The harmful effects of certain flavoring substances are also known. So, increased intake of vinegar causes the breakdown of red blood cells.

Taste products, which include tea, coffee, spices, seasonings, are used in catering mainly to improve the taste of food.

Tea- a product obtained from the leaves of the tea plant, which are subjected to special processing and used to make drinks from them.

Tea first appeared in Russia more than 300 years ago (in 1638), it was imported from abroad. The very first tea bush was planted in 1818 in the Crimea, in the Nikitsky Botanical Garden. Currently, tea is grown on large areas in the Krasnodar Territory. Tea is imported from India, Ceylon (Sri Lanka), Vietnam, China.

Tea is obtained from young apical shoots (fleshes) of a perennial evergreen shrub or tree (Fig. 10.1) growing in areas with a subtropical and tropical climate. Tea is one of the most popular drinks in the world. It quenches thirst, relieves muscle and nervous fatigue, improves blood circulation and respiration.

The composition of the finished tea includes various compounds that determine its aroma, color and tonic properties: tannins, or tea tannin, caffeine (0.36 ... 4.2%), protein substances, essential oils, ash, pectin substances, vitamins (B" C, P and PP, pantothenic acid), enzymes, acids (oxalic, citric, malic, etc.).

According to the processing method, tea is divided into long leaf (black and green), pressed - tiled (black and green) and brick (green). Extracted tea is also produced, which is a concentrated liquid extract of black or green tea. In addition, they produce tea for single brewing in bags with a net weight of 2 ... 3 g, as well as instant tea, obtained by drying the extract of freshly brewed tea.

According to the type and size of tea leaves, tea is produced in three types: large(sheet), small, granular.

The collected tea leaf is first withered. Then the leaf is rolled in roller machines and subjected to fermentation at a relative humidity of 98% and room temperature for 3-5 hours. In this case, the tea acquires a brown color as a result of the oxidation of tannins.

During fermentation, aromatic substances are formed from the products of starch hydrolysis, tannins and proteins, which give the tea taste and aroma.

After that, the leaf is dried (when drying, the taste and aroma of tea are finally formed), sorted, blended (mixed) and packaged.

Long leaf black tea. Packed tea is produced in varieties: "Bouquet", the highest, 1, 2 and 3rd. According to the size of the tea leaves, tea is divided into large (leaf), small, granulated.

Tea varieties "Bouquet" should have a full bouquet, a delicate delicate aroma, a pleasant delicate taste with astringency; bright, transparent, intense (“higher than average”) infusion; uniform color with a light brown tint; cleaning (appearance) is even, uniform, tea leaves are well twisted.

Tea premium should have well twisted tea leaves, a delicate pleasant aroma, astringent taste, a bright (“medium”) transparent infusion, an even color of a boiled leaf with a light brown tint, and even, uniform harvesting.

Tea 1st grade has insufficiently delicate and delicate aroma, pleasant taste with astringency, less bright infusion, less uniform color of the boiled leaf with a brown tint; harvesting of tea is uneven, the tea leaves are well twisted.

At 2nd grade tea weaker aroma, insufficiently tart taste, clear (“lower than average”) infusion, dark brown color of the boiled leaf with a greenish tinge, uneven harvesting, insufficiently twisted tea leaves.

Tea 3rd grade has a rough taste and aroma, a darkish weak infusion, a heterogeneous dark brown color of the boiled leaf with a hint of greenery, uneven harvesting, poorly twisted tea leaves.

The mass fraction of moisture in tea is not more than 8%. The content of seedings and crumbs should not exceed 5%, for Bouquet tea - 1%. Mass fraction of water-soluble extractive substances 28...35% depending on the variety.

Tea with mold, mustiness, sourness and other extraneous odors and tastes is not allowed for acceptance.

Green leaf tea. It is obtained without withering and fermentation. Leaves for green tea are subjected to steaming to destroy enzymes and preserve the green color of the leaf, twisting and drying. According to the type and size of tea leaves, green tea is produced by large (leaf), small, granulated.

By quality, green tea is divided into varieties "Bouquet", the highest, 1, 2 and 3rd. Tea varieties ".Bouquet has a delicate, delicate aroma, astringent taste, clear, light yellow infusion, smooth, uniform harvesting. Tea higher And 1st grade has the same performance, but less delicate aroma. At tea 2nd And 3rd grade the aroma is rough, the infusion is dark yellow with a reddish tint, cloudy, cleaning is uneven.

The mass fraction of moisture in all types and grades of tea is not more than 8%, the mass fraction of caffeine is 2.8% in Bouquet tea, 2.7% in premium tea, 2.6 ... 1.8% in tea 1 , 2nd and 3rd grades. Extractive substances 30 ... 35%.

It is not allowed to mix large leaf and small tea.

Slab black and green tea. It is produced from grains and crumbs of bulk black and green tea by pressing them.

Black tile tea is subdivided by quality into the highest, 1st, 2nd and 3rd grades, green tiled tea is produced only in the 3rd grade. The aroma and taste of tea are pleasant, full, with astringency, coarse in tea of ​​the 2nd and 3rd grades, without mustiness. The infusion is clean, brown with a dark red tint to brown in tea of ​​the 3rd grade. Mass fraction of caffeine from 2.2 to 1.8%, moisture - no more than 9%. Weight of tea bar net 125, 250 g.

brick green tea. It is obtained from large, old, hardened leaves and shoots of a tea plant with a special technology by pressing into bricks of a certain size (length 357.5 mm, width 161.5 mm, thickness 40 mm) with a net weight of up to 2 kg. The aroma and taste are characteristic of green brick tea, the infusion is red-yellow. Mass fraction of tannin is 3.5%, moisture - no more than 12%. Brick green tea is not divided into varieties.

Use tea as a hot or cold drink.

Tea quickly perceives odors and moisture, which degrades its quality, so it is packaged in several types of paper - inner and label paper, cardboard, parchment, commercial paper, and foil is used to pack tea of ​​the highest grades. Metal or porcelain caddies are also used. Packed tea 25, 50, 75, 100, 125, 200 and 250 g, in bags for single tea leaves 2; 2.5; 3 g, and for public catering - in plastic bags of 300 g.

Store tea in a dry, clean, well-ventilated area on wooden racks at an air temperature of 17 "C and a relative humidity of no more than 70%. Guaranteed shelf life of tea is 8 months from the date of packaging.

COFFEE AND COFFEE DRINKS

Coffee - these are the processed seeds of the fruits of the evergreen coffee tree, which grows in tropical countries (Fig. 10.2), used to make drinks of the same name.

Coffee got its name from the name of the southern Ethiopian province of Kaffa. Coffee was introduced to Europe from Egypt in 1591 and quickly gained popularity. The first cafe opened in Venice in 1646, 14 years later - in Marseille, in 1652 - in London. In Russia, the first coffee houses opened in the 19th century, after the Patriotic War of 1812.

The taste and aroma of coffee depends on the type of coffee tree, botanical variety, place of growth and quality of processing.

Three types of coffee have received industrial distribution: Arabian (growing in Ethiopia, South America), which gives a delicate drink, pleasant in taste with a delicate aroma; Liberian (West coast of Africa), a drink with coarser taste and aroma properties; Robusta (Southeast Asia) gives a drink of a less strong infusion with bitterness.

Coffee production. The fruit of coffee is a red berry, similar to a cherry. The pulp of the fruit contains two grains. The harvested fruits are cleaned from pulp, and the grains from the shells in a dry or wet way, after which they are dried in natural conditions. Raw coffee is stored in places of production for at least 1 year and no more than 10 years in jute bags of 60 kg. During this period, enzymatic maturation of the beans takes place, which is expressed in an increase in the extractive ™ of the finished coffee and an increase in the coffee aroma. Dried coffee beans are yellow-gray in color, have no aroma, are poorly crushed and boiled soft.

To improve the quality of coffee beans, they are roasted at a temperature of 160...220°C for 14...60 minutes until easily ground brown beans with a pronounced coffee aroma are obtained. In this case, complex physico-chemical processes occur that determine the color, taste and aroma of coffee.

The chemical composition of coffee. Roasted coffee beans contains: water 4.7%, solids 95.3%, including: caffeine up to 2.5%, protein 13.9%, fat 14.4%, sugars 2.8%, carbohydrates 29 .5%, minerals 6.2%, tannins 8%, organic acids (citric, tartaric, malic, oxalic, etc.) 9.2%.

Assortment of coffee. Natural roasted coffee (GOST R 52088 - 03) is produced in grains and ground. In addition, natural instant coffee is produced (GOST R 51881-02).

Natural roasted coffee beans produce the following varieties: premium, highest and 1st. All these grades are made from green coffee of a botanical kind arabica coffee (the 1st grade, besides, from robusta) of different trade names. Main producing countries: Ethiopia, Kenya, Tanzania, Costa Rica, Guatemala, Mexico, Nicaragua, etc.

Natural roasted coffee, depending on the degree of roasting, is produced: light roasted, medium roasted, dark roasted and extremely roasted.

are produced by grinding natural roasted coffee beans, therefore, varieties of ground coffee are directly dependent on the variety of coffee beans. So, natural roasted ground coffee is produced in the following varieties: premium (produced from premium coffee beans), premium (produced from premium coffee beans); 1st grade (from coffee beans of the 1st grade); 2nd grade (from coffee beans of the 2nd grade).

Coffee natural instant is a dried extract of natural roasted coffee, designed for quick preparation of hot and cold coffee drinks.

Natural instant coffee is produced from green coffee of Arabica and Robusta botanical species and is divided into the following types: powdered, granulated, freeze-dried.

coffee quality requirements. The quality of coffee is determined by organoleptic (appearance, color, aroma, taste) and physico-chemical parameters (mass fraction of moisture, caffeine, extractives, metallic and foreign impurities).

Appearance and color of natural premium coffee beans- evenly roasted beans with a light furrow in the middle; the highest grade - mostly evenly roasted grains, the presence of grains differing in color is allowed; 1st grade - insufficiently evenly roasted grains. The presence of broken grains and fragments of grain is allowed in all varieties: in the premium variety - 1.5%, in the highest grade - 5%, in the 1st grade - 8%.

Natural roasted ground coffee- Powder from light to dark brown with the inclusion of the shell of the coffee bean. In the Premium and Extra Class, the color is uniform, but in the 1st and 2nd grades, heterogeneous in intensity is allowed.

Aroma and taste. Premium coffee beans and ground varieties have a pronounced aroma, a pleasant, rich taste; in the highest grade, the aroma is pronounced, the taste is pleasant; in the 1st grade, the aroma is from mild to pronounced, the taste is slightly harsh; the 2nd grade of ground coffee has a slightly pronounced aroma, the taste is quite hard. In all varieties with different shades, the taste is sour, bitter, astringent, foreign smell and taste are not allowed.

In all types and grades of coffee, the mass fraction is: moisture not more than 5.5%, caffeine 0.7%, extractives 20 ... 35%; metal impurities 5 mg per 1 kg of coffee. Foreign impurities and pests are not allowed.

Packaging and storage of coffee. Coffee beans are packed in four-layer paper bags, in polyethylene film bags from 250 g to 25 kg. Ground coffee is packed in packs of cardboard with an internal polymer coating, in metal cans with a capacity of 100 ... 300 g, instant coffee - in metal, glass, and polymeric cans.

Store coffee beans and ground from 6 to 9 months, and instant - up to 24 months at a temperature of 17 "C and a relative humidity of 75%.

In cooking, coffee of all kinds is used to make hot drinks, and in the confectionery shop - in the preparation of cakes and creams for them.

Coffee drinks. These are fried, ground and mixed vegetable products according to the recipe (cereals, chicory, acorns, legume seeds, rose hips). Natural coffee is added to some drinks. They produce instant coffee drinks.

Depending on the type of raw material, coffee drinks are divided into types and produced in the following range, containing: natural coffee and chicory (“Lvovsky”, “Maria”, “Novost”, “Chernomorsky”, etc.); natural coffee without chicory ("Summer", "Southern"); without natural coffee with chicory ("Cheerfulness", "Kurzeme"); chicory drink (“Soluble Chicory”); instant with natural coffee ("Old mill").

Coffee drink is a brown powder of various shades with the inclusion of light shells of coffee beans, cereals and other components. Taste and aroma - characteristic of natural fried products that are part of drinks, without foreign tastes and odors. Mass fraction of moisture is not more than 5%, extractive substances - 20%.

Drinks are packed in paper boxes with inner parchment bags weighing up to 300 g. For catering establishments they are packed in double paper bags up to 5 kg. Shelf life from 6 to 12 months.

SPICES

Spices are dried herbal products. In the old days, pepper was the symbol of spices. Each pea of ​​it was equivalent to gold. Instead of money, they paid with pepper. Even the value of a ship was determined by the amount of pepper it held. Spices began to be imported to Russia by decree of Peter I in 1700.

Depending on the part of the plant used for food, spices are divided into leaf, flower, seed, fruit, bark and root (Fig. 10.3).

Seed spices. These include mustard, nutmeg, nutmeg, dill.

Mustard- seeds of annual herbaceous plants. There are several types of mustard: black, white and Sarepta. Black mustard grows in Southern Europe, in France, in Italy, and in the Russian Federation - in the Krasnodar Territory. Its seeds with a pungent odor when rubbed are used to prepare the best varieties of table mustard. Sarepta mustard (Russian, gray) is cultivated in the Volga region, in Ukraine, in the Republic of Kazakhstan, Central Asia. Mustard oil is extracted from mustard seeds by pressing, the cake is crushed and sieved to obtain a powder. The powder contains fat, essential oil and sinigrin glycoside, which, when hydrolyzed, breaks down into glucose, allyl mustard oil and potassium sulfate. Such hydrolysis occurs in the manufacture of mustard under the action of its enzymes. Allyl mustard oil has a bactericidal effect, in small doses it stimulates the appetite. By quality, mustard powder is divided into 1st and 2nd grades. Mustard of the 1st grade has a light yellow color, soft texture without lumps, does not darken when rubbed with water.

Nutmeg- dried, peeled seeds of the fruits of the nutmeg tree, which grows in India, Indonesia, Malaysia. Nutmeg seeds have an oval shape, on the surface there are sinuous deep grooves, the color is light brown in different shades, the taste is resinous, slightly burning, the smell is spicy, they contain at least 4% essential oil, 12% moisture. Nutmeg is easy to cut with a knife.

Mace- a shell taken from a nutmeg seed. These are brittle flat petals of various shapes with a shiny smooth surface from yellow-orange to orange-brown, slightly burning taste, subtle spicy smell.

Nutmeg and nutmeg are used in cooking in the preparation of sweet dishes, confectionery, meat, poultry, offal, fish, vegetables, mushrooms.

Dill - the seeds of an annual herbaceous plant that grows everywhere. Seeds have an oval shape with sharp ribs on the surface, a grayish-brown color, a pronounced aroma and taste. The spicy aroma of dill depends on the content of essential oil (4%). Used for canning vegetables and for the production of dill essence (20% alcohol solution of dill essential oil).

Leaf spices. These include Bay leaf. These are dried leaves of a noble laurel, collected in the autumn-spring period, growing in the Crimea, Transcaucasia, and other countries. The leaves should be healthy, free from pests and diseases, oblong-oval, green or grayish in color with a silvery tinge. The smell and taste are well pronounced, characteristic of the bay leaf. The length of the leaves is not less than 3 cm, no more than 2% of yellow leaves are allowed. Mass fraction of essential oil 3%, humidity - no more than 12%. Bay leaves are packaged in paper bags of 10, 20, 25 g, and for catering establishments, 200 ... 250 g.

Leaf spices are used in cooking in the preparation of dressing soups, marinades, sauces, second meat, fish and vegetable dishes.

Floral spices. These include saffron and cloves.

Saffron- perennial bulbous plant. Its homeland is Asia Minor. There are saffron plantations in Azerbaijan, Dagestan and on the southern coast of Crimea. As a spice, the stigmas of freshly blossomed saffron flowers are used. Ready saffron is a bright red with a brown tint, tangled threads, greasy to the touch. The smell is strong, the taste is bitter-spicy. The darker the saffron, the fewer light yellow stamens in it, the higher its quality. Mass fraction of essential oils 0.5%, moisture 12%. Packed in tin cans weighing up to 5 kg. Warranty period of storage is 1 year from the date of preparation. In cooking and confectionery, saffron is used for flavoring and coloring dough products and side dishes.

Carnation- dried unopened flower bud (bud) of a clove tree, whose birthplace is the Moluccas. Mass fraction of essential oil is not less than 14%, moisture up to 12%. The taste of cloves is burning, with a strong aroma, the bud-head has a particularly delicate aroma. A good quality carnation has an elastic petiole; when you press the bud-head, a greasy trace remains on the paper. If a carnation is thrown into a glass of water, it should sink or float vertically upside down, but not horizontally (poor quality carnation). Cloves are used for marinades, when stewing meat, game, vegetables, for preparing sweet dishes - compotes, puddings, confectionery (in combination with cinnamon), and in industry - in the manufacture of sausages, canned food. In the food industry, cloves are replaced by a domestic spice - coluria.

Fruit spices. These include anise, pepper, cumin, vanilla, cardamom, etc.

Anise is the fruit of an annual plant from the umbrella family. The seeds have a strong spicy odor and a sweet taste. Anise is used in confectionery and bakery.

Pepper are the dried fruits of a tropical perennial plant. It comes in black, white, fragrant and red.

Black pepper is native to South India. It is prepared from ripe fruits by drying in the sun. The color of the pepper is black-brown, the surface is wrinkled, the diameter of the grains is 3.5 ... 5 mm. Peppers are valued for their essential oil and piperine alkaloid content. The best pepper is hard, heavy, sinking in water and dark, without a gray coating, with an aroma characteristic of black pepper with a sharp burning taste. Mass fraction of essential oils 0.8%, moisture 12%.

White pepper - fruits of spherical shape with a smooth surface, 3-5 mm in diameter, grayish-cream color, delicate aroma, medium-burning taste. Mass fraction of essential oils 0.8%.

Black and white peppers are produced in the form of peas and ground. Use it for cooking dishes from beef, veal, dumplings, minced meat.

Allspice is the dried unripe fruit of the pepper plant. It has a pungent taste, peppery-clove aroma, brown color. It is used for sauces for fish, poultry, game, meat of wild animals, for marinades and soups.

Red pepper grows in the southern regions of Russia. It comes in the form of pods and ground.

Caraway- dried fruits of a two-year-old spicy plant. Depending on the purpose, cumin is produced in whole and ground form. Whole fruits are oblong-oval, 3-8 mm long, brown in color with a brownish-greenish tint. The taste is pungent, bitter-spicy. Ground cumin is a powdery product of a brownish-brown color. Mass fraction of essential oil is not less than 2%, moisture - 12%. Cumin is used in baking, cheese making, and confectionery.

Coriander- dried mature fruits of an annual plant. Produced whole and ground. The fruits are spherical in shape with sinuous ribs, yellowish-brown in color, with a characteristic aroma, spicy taste. Mass fraction of essential oils 0.5%, moisture 12%. Use coriander to flavor bread, marinades, cheeses.

Vanilla- pods of a climbing tropical liana, whose birthplace is Mexico. Vanilla of good quality has thin long (10 ... 20 cm) pods, with a soft elastic texture and a white coating of vanillin crystals, color from dark to black-brown; contains essential oil and aromatic aldehyde vanillin (up to 3%). Vanilla is used in the preparation of dough, creams, ice creams, cookies, for flavoring cheesecakes, puddings.

It comes to catering establishments packaged in metal boxes or glass tubes.

Vanillin is a synthetically obtained white powder with a vanilla scent. A mixture of vanillin with sugar or powdered sugar is called vanilla sugar; it is used previously dissolved in a ratio of 1:20 in hot water at a temperature of 80 ° C.

Cardamom- the fruits of a perennial tropical plant. His homeland is Sri Lanka and the Malabar coast of India. The fruits are dried and released unbleached, semi-bleached and bleached, so the color of the fruit is from light brown to light yellow. Cardamom can be crushed or whole. Mass fraction of essential oil 3%.

The aroma of cardamom is strong, the taste is spicy-burning. It is added when preparing marinades, stuffing fish, for flavoring dough and sauces.

Cow spices. These include cinnamon. This is the bark of a tropical cinnamon tree, containing up to 9% essential oil. Cinnamon comes in the form of powder, tubes and ground with sugar. Benign cinnamon is thin, light and fragrant tubes, when chewed, they melt and pinch the tongue strongly. Ground cinnamon has a stronger flavor. Cinnamon is used for flour confectionery, fruit minced meats, sauces, national dishes and fermented milk products.

root spices. These include ginger and coluria.

Ginger, or white root,- peeled and dried rhizome of a perennial tropical plant. Its homeland is South Asia. Can be grown as a garden plant. Ginger is white (peeled) and black, in the form of pieces of roots, or ground or planed. White ginger has a more delicate, slightly bitter and burning-spicy taste, tart smell, gray-white color at the break. Contains essential oils up to 1.4%, moisture 12%. Ginger is used to make kvass, gingerbread, buns, chicken dishes and marinades.

Koluria grows in the foothills of Altai and Central Asia. As a seasoning, the rhizome of the plant is used in the same products as cloves.

Store spices in dry, ventilated rooms at a temperature of 17 ° C and relative humidity of 75% in the manufacturer's packaging (packs of paper with an inner bag of parchment; single bags, double bags with an inner bag of parchment; glass jars, four-layer paper bags).

SPICES

Mayonnaise, olives, olives, capers, table horseradish and table mustard are used as seasonings to improve the taste of food.

Mayonnaise. It is a creamy fine oil-in-water emulsion prepared from refined deodorized vegetable oils with the addition of emulsifiers, stabilizers, flavors and spices.

Mayonnaise is used as a seasoning to improve the taste and digestibility of dishes.

The raw materials for the production of mayonnaise are: vegetable fats (sunflower, soybean, corn, peanut, cotton, olive); dry egg powder or dry yolk; milk powder (whole, skimmed); dry cream; dry whey; corn starch (stabilizer); flavorings (sugar, salt, acetic acid, mustard powder); spices (cumin, ground black pepper), preservatives (citric, sorbic acid); drinking water.

Depending on the calorie content, mayonnaises are of the following types: high-calorie (fat content over 55%) - mayonnaise "Provencal", "Milk"; medium-calorie (fat content 40 ... 55%) - mayonnaise "Amateur", "Spring" (sukrop), "Friendship", "Aromatic"; low-calorie (fat content of 40% or less) - mayonnaise "Salad", "Moscow".

In terms of quality, mayonnaise should have a uniform creamy consistency with single air bubbles and particles of added spices. The taste of mayonnaise is delicate, slightly spicy, with a taste and smell of added additives. The color is yellowish-cream, uniform throughout the mass or due to the additives introduced. Packed in glass jars, aluminum tubes, polymer-coated paper bags. Mayonnaise is stored at a temperature of 0 to 18 "C and a relative air humidity of not more than 75% for 6 to 8 months.

Olives. These are the unripe fruits of the olive tree. Their color is green. The consistency is dense. The taste is spicy-bitter. Mass fraction of salt 3...4%.

Olives and olives are salted and pickled. Use them as a snack, for soups and salads.

Capers. These are buds of unblown caper flowers or twigs along with flowers. The kidneys are dried, salted or pickled, packaged in glass containers with a capacity of 0.5 to 3 liters. The taste of capers is sour. They are used for cooking first and second courses, as well as sauces.

Table horseradish. It is prepared from grated horseradish root or katran with the addition of salt, sugar, vinegar, beets, etc. It is produced in the following assortment: table; table with beetroot juice; table with carrots; table with mayonnaise.

The color of table horseradish is white with various shades or with the color of the additives used. The taste and smell are sharp, characteristic of this product and additives, without foreign tastes and odors. The consistency is homogeneous, well crushed, mushy; coarse particles are allowed throughout the mass in an amount of not more than 3% and slight peeling of the fill. Mass fraction of sugar from 7% in table horseradish to 8% in table horseradish with beetroot juice. Mass fraction of table salt 2 ... 2.4%.

Horseradish is packaged in glass jars with a capacity of 0.25 to 0.5 or in aluminum tubes of 50 ... 250 g. For catering establishments, it is allowed to pack horseradish in glass jars with a capacity of up to 3 liters. Store horseradish at a temperature of 10 ° C for 15 days from the date of production. In cooking, table horseradish is served with meat and fish dishes.

Mustard food table. It is prepared from mustard powder of the 1st grade, poured with boiling water, infused and seasoned with salt, sugar, vinegar, vegetable oil and spices.

Depending on the additives used, mustard "Russian", "Dining room", "Aromatic", "Home", "With horseradish", "With garlic" is produced. The taste and smell of mustard "Russian" - medium-sharp, weakly spicy, "Dining room" - spicy. The consistency is homogeneous, smearing. The color is yellow, a brownish tint is allowed. Mass fraction of fat from 8% in "Russian" mustard to 6% in "Dining room". The mass fraction of salt is from 1.3% in "Aromatic" to 2.5% in other types of mustard. Ready mustard is packaged in glass jars. Mustard is stored in dry rooms at a temperature of 10 ... 12 ° C in the period from October to April for 90 days, from May to September - 45 days. In cooking, table mustard is served with cold meat dishes.

SALT

Salt is a natural crystalline product consisting of sodium chloride compound NaCl (97 ... 99.7%) and an insignificant admixture of other mineral salts (MdS1 2, CaS1 2, etc.). In the composition of pure sodium chloride, sodium accounts for 39.4%, chlorine - 60.6%.

Table salt among all flavoring products ranks first. In addition, it plays an important role in the human body: it participates in water-salt metabolism, in the formation of hydrochloric acid in gastric juice, regulates osmotic pressure in human cells, etc. The human body contains about 500 g of sodium chloride. The daily need for table salt is 10 ... 15 g.

According to the origin and method of production, table salt is distinguished: stone(40% of the total production), which is mined from the bowels of the earth in a mine or open pit; it contains 98 ... 99% pure NaCl; evaporation, which is obtained by evaporation of natural brines extracted from the bowels of the earth (from spontaneously dissolved rock salt) or artificial brines (dissolution of rock salt with water injected into the bowels of the earth to the salt layer); it contains 99.7% NaCl; self-planting, which is mined from the bottom of salt lakes (Baskunchak) and thoroughly washed from impurities; cage, which is obtained (in small quantities) by evaporating the water of the oceans, seas, lakes; it contains many mineral impurities in the form of salts MgS1 2 , CaS1 2 .

According to processing, table salt is divided into fine-crystalline(evacuation), crystal size 0.5 mm; ground(stone, self-planting, gardening), crystal size 0.8 mm (grinding No. 0), 1.2 mm (grinding No. 1), 2.5 mm (grinding No. 2), 4.5 mm (grinding No. 3); unground in VI de lumps or grains up to 40 mm; iodized - fine-crystalline salt enriched with potassium iodide (25 g per 1 ton of salt).

By quality, table salt is divided into four grades: extra, higher, 1st and 2nd. According to organoleptic indicators, the salt should be white in color, a grayish-yellow or bluish tint is allowed in the 1st and 2nd grades. The taste is purely salty, the smell should be absent, iodized salt has a slight smell of iodine. According to the physico-chemical parameters, the salt must contain sodium chloride (per dry matter) by grade (at least): extra - 99.7%, higher - 98.4%, 1st - 97.7%, 2nd - 97 %.

The mass fraction of moisture in boiled salt, depending on the varieties, ranges from 0.1% (extra grade) to 5% (2nd grade).

Salt is delivered to public catering establishments packed in paper packs of 1 kg, packed in boxes of 20 kg, and multilayer paper bags of 40 ... 50 kg.

Salt is stored in dry warehouses at a temperature of 17 ° C and a relative humidity of 70%.

FOOD ACIDS

In catering establishments, citric and acetic acids are most often used in the cooking process.

Citric acid (C 6 H 8 0 7 H 2 0). It is found in many fruits (citrus fruits, cranberries, pomegranates, pineapples), giving them a sour taste.

Edible citric acid is obtained, as a rule, by citric acid fermentation of sweet sugar production waste - molasses (molasses) caused by mold fungi (Aspergillus nieger). In addition, citric acid is isolated from plant materials (lemons, shag leaves, pineapple waste, etc.), in which it is found in large quantities.

Food grade citric acid is a product in the form of small or large crystals, colorless or slightly yellow, odorless, with a pronounced sour taste, dry to the touch, free-flowing consistency, highly soluble in water. The content of citric acid must be at least 99.5.,. 100 %.

Citric acid is supplied to public catering establishments in fabric bags, in corrugated cardboard boxes, in three-layer paper bags with polyethylene liners weighing 10 ... 40 kg.

Store citric acid in dry warehouses at a temperature of 17 ° C and a relative air humidity of not more than 65% for up to 1 year. Citric acid is used in cooking to acidify sweet dishes.

Acetic acid (CH 3 COOH). It comes to catering establishments in the form of vinegar essence and table vinegar.

Acetic essence contains 70% acetic acid, it is obtained by hydrolysis of wood.

table vinegar there are 3-, 6- and 9% concentrations. It is obtained by fermenting weak alcohol solutions with acetic acid bacteria.

Acetic essence and vinegar are clear, colorless liquids with a pungent odor and sour taste, free of mucus, mold, sediment, and turbidity.

These products are supplied to catering establishments in hermetically sealed glass bottles from 200 g (vinegar essence) to 500 g (table vinegar). Use for dressing soups, sauces, marinades.

store vinegar essence and table vinegar in dry warehouses at a temperature of 17 ° C and a relative humidity of 70% up to 1 month.

ALCOHOLIC DRINKS

Alcoholic called beverages, that contain ethyl alcohol (alcohol).

Depending on the content of ethyl alcohol, alcoholic beverages are divided into:

■ for high-alcohol drinks - up to 96% alcohol (ethyl alcohol);

■ strong - from 31 to 65% alcohol (vodka, rum, cognac);

■ medium alcohol - 9 ... 30% alcohol (liqueurs, liqueurs, grape wines);

■ low alcohol - 1.5 ... 8% alcohol (beer).

In public catering, in the process of preparing some dishes and flour confectionery products, the following alcoholic beverages are used: ethyl alcohol, vodka, liquor, grape wine, cognac.

Ethanol(WITH 2 H 5 OH). This is a high-alcohol drink obtained by yeast fermentation of products containing carbohydrates (starch, sugar).

The raw materials for its production are plant products rich in starch - grain (barley, rye, wheat), potatoes, starch production waste or products rich in sugar - sugar production waste, sugar beets.

Ethyl alcohol is obtained by saccharification of starch starch-containing products to the formation of sugars and fermentation of sugars under the action of yeast enzymes according to the following formula:

C 6 H 12 0 6 -> 2C 2 H 5 OH + 2C0 2

The resulting raw alcohol, purified from impurities (aldehydes, fusel oils, esters, free acids), is called rectified ethyl alcohol, i.e., cleaned with the help of distillation apparatus.

Depending on the degree of purification (GOST R 51652 - 00), rectified ethyl alcohol is divided into varieties with a volume fraction of ethyl alcohol, not less than: 1st grade - 96% (not used for alcoholic beverages), produced from grain, potatoes, from their mixtures; from a mixture of grain, potatoes, sugar beets; the highest purification - 96.2%, produced from grain, potatoes, from their mixture; from a mixture of grain, potatoes, sugar beets; basis - 96%, produced from various types of grain and a mixture of grain and potatoes; extra - 96.3%, produced from various types of grain and a mixture of grain and potatoes; lux - 96.3%, produced from various types of grain and a mixture of grain and potatoes; alpha - 96.3%, produced from wheat, rye and mixtures thereof.

Ethyl alcohol of all grades must be colorless and transparent, without impurities. Taste and smell - characteristic of a particular ethyl alcohol, without foreign taste and smell.

In cooking and confectionery, ethyl alcohol is used as a solvent for various spices (vanillin, saffron). It is a part of vodka, liqueurs, grape wines, cognacs.

Vodka. This is an alcoholic drink, which is a water-alcohol mixture obtained by mixing rectified ethyl alcohol (highest purity, extra, luxury) with soft water to the required strength (40 ... 56%).

The resulting vodka is treated with activated carbon and passed through special filters to remove residues of fusel oils, aldehydes, mechanical impurities and salts.

The range of vodka is very wide. Depending on the taste and aromatic properties, the content of the ingredients, it is divided into vodka And special vodka(GOST R 51355 - 99).

Vodka- an alcoholic beverage, which is a colorless water-alcohol mixture prepared from the highest purity alcohol, extra, lux with a strength of 40 ... 45 and 50 ... 56% by volume, with a characteristic taste and aroma. These vodkas include: "Ordinary", "Starorusskaya", "Wheat" (wheat alcohol of the highest purity), "Siberian" (wheat alcohol extra), "Extra" (extra alcohol and sugar additive).

special vodka- high-grade vodka made from alcohol of the highest purity, extra, lux with a strength of 40 ... 45% vol., with emphasized specific aroma and taste, obtained by adding aromatic components. Special vodkas include: “Russian” (extra alcohol with the addition of cinnamon), “Stolichnaya” (highly purified alcohol with the addition of sugar, soda, vinegar), “Moscow Special” (highly purified alcohol with the addition of sodium bicarbonate and acetic acid), “Ambassatory "(Extra alcohol with the addition of skimmed milk and skimmed milk)," Lemon "(high purity alcohol with the addition of citric acid).

In addition, they produce vodkas of new names: "Privet", "Old Moscow", "Gzhelka", "Festive" (Moscow plant "Crystal"), "Smirnov" (Rostov), ​​"Tambov Volk" (Tambov), "Solar Corona" (Kursk), etc.

In terms of quality, vodka must meet the following requirements: appearance - a clear liquid without foreign inclusions and sediment, color - a colorless liquid, taste and aroma - characteristic of vodkas of this type, without foreign flavors and aroma. Vodkas should have a soft, inherent taste and a characteristic vodka aroma, and special vodkas should have a mild taste and an emphatically specific aroma.

In cooking, vodka is used as a solvent for some spices (vanillin, saffron, etc.).

Liqueurs. These are alcoholic beverages with a strength of 15% or more, with a mass concentration of sugar of at least 10 g per 100 cm 3, prepared from semi-finished products of the alcoholic beverage industry and ingredients.

Liqueurs are obtained by insisting rectified alcohol on a mixture of various spices, fruits with the addition of essential oils, heavily sweetened with sugar syrup with the addition of starch syrup for viscosity and tinted with vegetable dyes.

Depending on the composition, strength and mass concentration of sugar, liqueurs are divided into groups (GOST R 52191 -03): strong - 35% vol. strength, sugar 25 g / 100 cm 3; dessert - 15% vol. strength, sugar 10 g in 100 cm 3; creams - 15% vol. strength, sugar 25 g in 100 cm 3; emulsion - 15% vol. strength, sugar 15 g per 100 cm 3.

Strong liqueurs prepared on aromatic alcohols and infusions from essential oil raw materials. These include Benedictine, Chartreuse, Anise, Orange, etc.

Dessert liqueurs prepared using fruit and berry fruit drinks and juices. These include "Apricot", "Cherry", "Lemon", etc.

Creams have a viscous, syrupy consistency. These include "Raspberry", "Apple", "Chocolate", etc.

Emulsion liqueurs are prepared using dairy and egg products.

The quality of liqueurs should be transparent (with the exception of emulsion ones), without foreign inclusions and sediment. Emulsion liqueurs must be a homogeneous opaque liquid, without foreign inclusions; the minimum content of egg yolks in them (based on eggs) is not less than 70 g per 100 cm 3.

Liqueurs must have a characteristically pronounced color, taste, aroma, provided for by the recipes for a specific name.

Liqueurs are served with black coffee, tea, used to make creams, syrups, in the confectionery industry.

grape wines. These are alcoholic beverages with a strength of 9 ... 20%, obtained by alcoholic fermentation of grape juice (must) with or without pulp (crushed grapes).

According to the chemical composition, these wines, in addition to alcohol, contain: sugars (glucose, fructose), organic acids (tartaric, malic), amino acids, vitamins (B 1g B 2, B 6, B 12, C, P and PP), minerals (iron , calcium, magnesium, iodine, manganese, bromine, chromium, etc.), enzymes, tannins, dyes, aromatics.

The production process of grape wines consists of the following operations: preparation of must, its fermentation, separation of wine from yeast, processing of young wine (clarification, filtration), aging wine in barrels, bottles to improve its quality.

Wine-growing regions in the Russian Federation are located in the Krasnodar and Stavropol Territories, the Rostov Region, and in Dagestan.

Classification of grape wines. Grape wines are classified according to the following criteria (GOST 7208 - 93).

1. By color, grape wines are: white- obtained from the fermentation of must from light grape varieties; red wines - obtained from red grape varieties by fermenting the must along with the pulp (skin and seeds); pink Wines are made from a mixture of white and red grapes.

2. Depending on the type of raw material, grape wines are produced: varietal- from one ampelographic grape variety and ku page- from a mixture of ampelographic grape varieties.

3. Depending on the quality and aging time, grape wines are: young(implemented before January 1 after harvesting grapes); without exposure(implemented from January 1 after harvesting); seasoned(grape wines aged for at least 6 months before bottling); vintage(high quality grape wines made from the best grape varieties and aged for at least 1.5 years before bottling); collectible(vintage wines additionally aged in bottles for at least 3 years).

4. Depending on the method of production, grape wines are divided into natural and special.

Natural grape wines obtained as a result of complete (dry) or partial (semi-dry and semi-sweet) fermentation of wort or pulp without the addition of alcohol and other substances.

Dry natural grape wines are wines in which the must sugar is completely fermented. They contain 9 ... 13% alcohol and sugar not more than 3 g / dm 3, have a refreshing sour taste. These include dry white wines "Riesling Abrau", "Riesling Anapa", "Aligote", "Fetyaska", "Tsinandali", "Gurjiani"; red dry wines with a pleasant tart taste, high extractivity: Cabernet Abrau, Cabernet Myskhako, Mukuzani, Teliani.

Dry special natural grape wines are distinguished by a high content of alcohol (14 ... 16%) and sugar not more than 3 g / dm 3. These include "Echmiadzin" (Republic of Armenia) - an amber-brown wine.

Semi-dry natural grape wines are obtained from the incomplete fermentation of grape must. Sugar remains in the wine 5 ... 25 g / dm 3, alcohol content 9 ... 13%. Such wines include white semi-sweet, table semi-dry white, red, rose. These wines are pasteurized or sterilized after bottling.

Semi-sweet natural grape wines are also obtained during the unfinished fermentation process. In these wines, alcohol is 9 ... 12%, sugar 30 ... 80 g / dm 3. After bottling, these wines are pasteurized or sterilized. These wines include white - "Twi-shi", "Psou"; red - "Khvanchkara", "Kindzmarauli", "Arbat" (white and red).

Special grape wines obtained by incomplete fermentation of grape must with or without pulp with the addition of ethyl alcohol.

Dry special grape wines contain alcohol 14...20%, sugar not more than 15 g/dm 3 . These include dry Madeira wines, sherry - dry white with a delicate bouquet, straw-yellow to dark amber in color.

Strong special grape wines contain alcohol 17...20%, sugar 30...120 g/dm 3 . This group of wines includes: white, red, pink port wine with a moderately sweet mild taste of spicy-honey tone in the bouquet; strong Madeira with a delicate bright bouquet with a hint of knee-nut; marsala - a strong wine that tastes like Madeira and port wine, strong sherry ("Crimean").

Semi-dessert special wines contain alcohol 14...16%, sugar 50...120 g/dm 3 . These include wines "Lydia", "Smile" - to taste gentle, harmonious sweet and sour, "Chateau-Ikem".

Dessert special wines contain 15...17% alcohol, 140...200 g/dm 3 sugar. These include wines "Black Eyes", "Karabakh", "Kizlyar"; nutmeg with a peculiar nutmeg aroma and taste; cahors - with a large amount of tannins, velvety taste with a hint of chocolate, thick dark red color; one of the types of "Tokay".

Liquor special grape wines contain alcohol 12...16%, sugar 210...300 g/dm 3 . These include Malaga, one of the types of "Tokay", vintage white liquor muscats - "Livadia", "Dessert", "Red Stone".

Grape wines are used in cooking for making sauces and sweet dishes. In the confectionery industry - for the preparation of blotters of biscuits, creams.

Flavored grape wines are called vermouth. They are obtained by mixing grape wines, rectified alcohol, sugar syrup, infusion of herbs, flowers, roots of various plants (wormwood, St. John's wort, ginger, coriander, chamomile, lime blossom, etc.).

Two types of vermouth are produced: strong (18% alcohol and 100 g / dm 3 sugar) and dessert (16% alcohol, 160 g / dm 3 sugar). By color, vermouths are: white, red, pink; to taste - with bitterness; on aroma - spicy thin with a hint of wormwood. Vermouth is produced: extra, "Mountain Flower", "Bouquet of Moldova", etc.

Vermouths are used as independent drinks and as a base for making cocktails.

Wines sparkling and carbonated (effervescent). Sparkling wine contain carbon dioxide, which is formed during secondary fermentation. Sparkling wines include champagne, which forms bubbles and foam in the glass. In Russia, "Soviet champagne", "Tsimlyanskoye", "Nadezhda" are produced.

Champagne is obtained from dry grape wines with the addition of a mixture of cognac alcohol, sugar, citric acid. Champagne is produced by tank method (lower quality) and bottles with aging for 3 years at a temperature of 10 ... 15 "C.

Alcohol in champagne wines 10.5 ... 12.5%. Champagne should be transparent, without sediment, the color is light straw with shades from green to golden, the aroma is delicate, the taste is harmonious, when poured into a glass, carbon dioxide bubbles are released for a long time. Cheeses, almonds, pistachios are served with champagne.

Carbonated (sparkling) wines obtained by artificial saturation of clarified wines with carbon dioxide. They contain 9...12% alcohol and 3...5%; Sahara. When poured into a glass, carbon dioxide is released from the wine quickly, in large bubbles, since the gas does not have a strong bond with the wine.

Effervescent wines taste like carbonated drinks. Carbonated wines include wines "Salute", "Lights of Moscow", etc.

Cognac. An alcoholic drink with a characteristic bouquet and taste, made from cognac spirit and aged in contact with oak wood for at least 3 years.

The drink got its name from the name of the French city of Cognac, in the region of which it was first prepared. In Russia, cognac began to be produced at the end of the 19th century. in the regions of Transcaucasia, and is currently produced in areas that grow grapes (North Caucasus, Krasnodar Territory).

The raw materials for cognac are varieties of white, pink and red grapes that do not have a special strongly pronounced aroma and intensely colored juice.

The grapes are processed into young dry white wines called cognac wine material. Cognac production consists of the following processes: obtaining wine materials (young dry white wines); distillation of wine materials into cognac spirit; aging of cognac spirit in oak barrels or containers with the addition of oak staves for 3 ... 10 years or more; cognac alcohol is obtained with a strength of 60 ... 70%, the strength of which is reduced by diluting with softened water; improve the taste by the introduction of sugar, and the color - by the introduction of color; cognac spirits are blended (mixed with cognac spirits of different ages) in order to ensure the established organoleptic and physico-chemical parameters of the finished cognac of the corresponding name; ready-made cognac is aged for 3 ... 6 months; filtered and bottled; cork with stoppers (cork or combined or polyethylene); packed in boxes.

Depending on the quality, aging period of cognac spirits, cognacs are divided into categories (GOST R 51618 - 00): 3-year-old cognac - from cognac spirit aged for at least 3 years; cognac 4-year-old - from cognac spirit of middle age, aged for at least 4 years; cognac 5-year-old - from cognac spirit, aged for at least 5 years; aged cognac KB - from cognac spirit aged for at least 6 years; aged cognac of the highest quality KVVK - from cognac spirit aged for 8 years; cognac old KS - from cognac spirit, aged 10 years; cognac is a very old OS - from cognac spirit, aged for 20 years.

If asterisks are used in the name of cognac, then their number must correspond to the age of the cognac.

Cognacs KB, KVVK, KS, OS are made from cognac spirits aged in oak barrels. These cognacs should have their own names, for example, KB Lezginka, KVVK Yubileiny.

Collection cognacs include cognacs of the KB, KVVK, KS, OS groups, additionally aged for at least 3 years in oak barrels, with an original delicate refined taste.

In terms of quality, cognacs must meet the following requirements (GOST R 51618 - 2000): transparent, glossy, without foreign inclusions and sediment; mass concentration of sugar (g / dm 3): in 3-, 4- and 5-year-old cognacs - 7 ... 15, KB - 12; KVVK, KS and OS - 7 ... 20. The volume fraction of ethyl alcohol is 40 ... 45%.

Cognacs are used in cooking for the preparation of some meat and fish dishes, giving them a piquant taste. In the production of flour confectionery, cognac is used in the preparation of creams. Cognac is part of some cocktails.

Packaging and storage of alcoholic beverages. At catering establishments, alcohol, vodka, liquors, grape wines, cognacs are supplied in bottles with a capacity of 0.5, 0.75, 0.8 liters, packed in boxes.

Stored in a warehouse of dry products at a temperature of 12 ... 17 ° C and a relative humidity of 70 ... 75% for up to 1 month.

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Non-state educational institution of secondary

vocational education

Vladimir College of Economics and Law "VLADKOOPSOYUZ"

on the topic: "Taste products"

Ryabova A.V.

Introduction

1.1 Examination of tea quality

2.1 Examination of juice quality

3. Spices and seasonings

3.1 Spices

3.2 Examination of spices

3.3 Seasonings

4.1 Examination of the quality of juices

5.1 Examination of the quality of beer

6. Grape wines

6.1 Examination of the quality of wines

Introduction

Taste products combine a variety of products that improve the taste and aroma of food, contribute to its more complete absorption, and also have other effects on the human body.

Most flavoring products (spices, seasonings, aromatic substances, etc.) have a low energy value due to the small amount of fats, proteins and carbohydrates in the composition, but actively affect the digestion process due to the content of essential oils, alkaloids and organic acids. A number of goods in this group, for example, tea, fruit juices, syrups, extracts, have nutritional value, as they contain deficient minerals, organic acids, easily digestible carbohydrates, and vitamins.

Many taste products, especially alcoholic beverages, when consumed in excess, have an adverse effect on the human body, and therefore require a reasonable attitude.

In trade practice, flavoring goods are divided into the following groups:

Alcoholic drinks - ethyl alcohol, vodka, alcoholic beverages, wines, cognacs, rum, whiskey, gin, brandy;

Soft drinks;

Tea and tea drinks;

Coffee and coffee drinks;

Spices, seasonings, synthetic and natural food, flavorings.

Depending on the nature of the impact of taste products on the human body, they are divided into two groups: general and local action. Eating goods of the first group leads to excitation of the central nervous system and affects the entire body. This group includes two subgroups: goods containing ethyl alcohol (alcoholic and low alcohol drinks) and goods containing alkaloids (tea, coffee, tobacco)

Products of local action affect the organs of taste and smell, and some - directly on the mucous membrane of the digestive tract, contributing to the secretion of juice.

In recent years, import supplies of flavoring products have increased significantly, and their range has expanded accordingly. In this regard, the responsibility of trade for the quality of products sold has increased. One of the key problems was the observance of the rules for acceptance of products and the examination of quality.

Tea is one of the most ancient drinks used by man. Tea has high taste qualities and a delicate, refined aroma, has a good stimulating and healing effect on the human body.

Its main value is due to the content of caffeine alkaloid and tannins (tannin-catechin mixture). In addition, tea contains proteins, pigments, essential oils, vitamins and minerals.

One of the important indicators of the quality of finished tea is the content of water-soluble extractive substances in it, which turn into an infusion when brewed. Their number depends on the type and grade of tea: the higher the grade, the greater their content (28-40%).

Tea is obtained by special processing of the upper parts of the shoots (flushes) of the evergreen tea plant of the tea family.

The tea plant has shiny dark green oval leaves with short petioles. On the underside of the leaf are silvery-white hairs called baihoa (white eyelash) in Chinese, which is where the loose tea name comes from. Most of the hairs are on the upper tender leaves and the kidney. When a tea leaf is twisted, the secreted cell sap settles on the hairs and is fermented, giving the kidney and the upper tender leaf a golden color. The higher the content of golden tea leaves - tips, the higher its quality.

1.1 Examination of tea quality

When examining tea, the accompanying documents, the condition of the packaging and the correctness of the labeling are checked. Select a sample to assess the quality of tea in accordance with the batch size.

The quality of tea is determined by organoleptic, physicochemical, microbiological and safety indicators.

Organoleptic indicators of tea quality (appearance, color of the infusion, taste and aroma of tea, color of the boiled leaf) are the most important in determining the commercial grade of tea. Based on their analysis, one can judge the origin of tea, the quality of raw materials, and the observance of production and storage technology.

Therefore, organoleptic studies of tea are still decisive in assessing its quality. The organoleptic properties of tea are determined by specialists in the field of tasting evaluation - tea testers, using a 10-point system.

The physical and chemical indicators of tea quality include the following: mass fraction of moisture, mass fraction of crude fiber and mass fraction of fines.

Of the microbiological indicators for tea, an indicator of the presence of molds has been established.

Of the safety indicators in tea, the content of toxic elements (lead, arsenic, cadmium, copper), aflatoxin B1, radionuclides is normalized

Coffee is a popular and beloved tonic drink by the population of different countries.

The physiological value of coffee is due to the presence of caffeine alkaloid, aromatic substances and chlorogenic acid in it.

Natural coffee is the seeds (grains) of coffee plants from the genus Coffea Linney, growing in tropical countries. The coffee tree of the genus Coffea has more than 30 species, of which only three are cultivated on an industrial scale.

This is coffee of botanical species: Arabian (Arabica), Liberian (Liberica) and Congolese (Robusta). Types of coffee differ in shape, color, size, taste and extract of seeds.

Commercial coffee varieties are a mixture of different varieties of coffee grown in the same region belonging to the same botanical species.

Good coffee is obtained, as a rule, when using a mixture of three or four types of coffee that complement each other in terms of extract, taste and aroma.

2.1 Examination of coffee quality

The examination of coffee includes checking the accompanying documents, the condition of the packaging and labeling, the analysis of quality indicators (organoleptic, physico-chemical, microbiological and safety indicators). To check the quality indicators of products, a random sample is taken from the selected units of transport containers - a certain number of packed units weighing at least 1.5 kg.

Organoleptic indicators of natural roasted coffee are appearance, taste and aroma, and instant coffee is also color.

When characterizing the appearance of natural roasted coffee beans, attention is paid to the uniformity and uniformity of roasting beans. Ground coffee should be a brown powder with the inclusion of coffee bean shells.

The taste of coffee is evaluated only in the extract after brewing. The aroma of coffee is determined in the dry product and in the extract. To determine the taste of coffee, the extract is drunk in small sips and the first taste sensations are recorded.

The taste of coffee is characterized by the terms: empty, grassy, ​​astringent, bitter, velvety, winey, full, pleasant, delicate, sharp, rough, etc.

To assess the aroma of coffee, the extract is brought to the nose and inhaled. Good coffee has a delicate aroma characteristic of normally roasted beans.

3. Spices and seasonings

3.1 Spices

Spices include dried, ground or unground various parts of plants that have a stable specific aroma and taste due to the content of essential oils, glycosides and alkaloids.

Improving the taste properties of food, spices enhance the effect of food on the digestive organs, contributing to its better absorption. Many spices have bactericidal and antioxidant properties, this is due to their preservative effect when added to food products. Spices are added to food in very small quantities. Their excess gives food bitterness and burning, which is not harmless to the body.

3.2 Examination of spices

The list of quality indicators of spices includes humidity, mass fraction of essential oils, ash, metal and foreign impurities. The indicators of safety and microbiological purity are also standardized. Sampling of spices and their preparation for analysis is carried out in accordance with the regulatory documents for specific products.

Requirements for the quality of spices in terms of organoleptic and physico-chemical indicators are considered when characterizing each type of product.

For safety, spices must comply with the following. Requirements:

Radionuclides, Bq/kg(1-00-200)

Toxic elements (0.2 - 5.0)

3.3 Seasonings

Seasonings are products that can significantly change the taste of the food to which they are added (food acids, ready-made sauces, horseradish, table mustard, etc.).

Seasonings, unlike spices, are used in large quantities. In addition, unlike spices, which are exclusively of plant origin, seasonings may include plant products, inorganic salts and other components.

4. Fruit and vegetable juices

Juice - a liquid product obtained from fruits or vegetables by mechanical action and preserved by physical means, except for treatment with ionizing radiation.

Fruit juice is obtained from high quality ripe fresh raw materials. It is made from one or more types of fruit. Depending on the type of fruit and production technology (pulp removal or treatment with approved enzyme preparations or sorbents), juice is obtained: with fruit pulp, naturally cloudy (unclarified) or transparent (clarified).

Juice can be obtained directly from fruits (direct extraction), as well as from hot-bottled juices prepared for the future, aseptic or refrigerated storage juices, including those with a preservative - ascorbic acid, or from concentrated fruit juices.

In the manufacture of fruit juices, they can be added: natural volatile substances (except for directly squeezed juices) obtained from this juice or fruit juice of the same name, ascorbic, citric acids, or sugars (sucrose, glucose, fructose).

Vegetable juice is produced from the edible part of benign vegetables, unfermented or subjected to lactic acid fermentation, intended for direct consumption or for industrial processing. It is made from one or more types of vegetables. Receive the juice clear, cloudy or puree, but not containing large particles of skins, fibers, seeds and other solid particles. The production methods are the same as for fruit juices. In the manufacture can be used: salt, vinegar, sugar or honey, spices, spices, natural flavors and other substances.

Juices occupy a special place among soft drinks, as they not only quench thirst, but also have a certain physiological effect on the body due to their refreshing ability, nutritional value, harmonious taste, pleasant aroma and stimulating effect specific to each type of juice. Some juices have not only food-tasting, but also dietary and medicinal effects. Juices contain almost all the valuable nutrients found in fresh fruits and vegetables: easily digestible carbohydrates, water-soluble pectin, nitrogen, minerals and vitamins.

The energy value and taste properties of juices are primarily due to a rather high content of sugars (glucose, fructose and sucrose): in natural juices - 8-14%, and in juices from raw materials with high natural acidity - up to 16-18% and higher (up to 23-24% in apple-sea buckthorn juice) due to the addition of sucrose.

Refreshing, and in combination with sugars, a harmonious taste is given to juices by organic acids - malic, citric, tartaric, in small quantities succinic, salicylic, etc. Fluctuations in acidity in juices are significant: from 0.2-0.4% for pear and peach to 1 .7-3.7% for cherry and blackcurrant. Lemon juice has the maximum acidity (2-6%). The presence of pectin in juices determines their radiation-protective and antitoxic effect due to the ability of pectin to bind and remove radioactive elements, heavy metals and toxins from the human body. In this regard, juices with pulp, in which almost all pectin is retained, are of the greatest value.

The nutritional value of juices is also determined by minerals, mainly easily digestible alkaline salts, as well as vitamins: A, groups B and C.

4.1 Examination of the quality of juices

The quality of juices is evaluated by organoleptic, physico-chemical, microbiological and safety indicators.

Of the organoleptic indicators, transparency, appearance, texture (for nectars), taste, aroma and color are evaluated.

Of the physico-chemical parameters in juices, first of all, the dry matter content is determined. Standards usually specify a lower limit for solids content.

In juices with pulp, the amount of fruit puree is normalized as a percentage; and in natural juices, juices with sugar and blended juices, in addition, the maximum allowable sediment content is determined, which, depending on the type of juice and its commercial grade, can range from 0.1 to 0.3%. The mass fraction of pulp in juices with pulp is 30-40%.

Acidity in combination with the amount of solids characterizes the harmony of taste and serves as one of the signs in determining the modes of heat treatment. The standard indicates either the lower limit of acidity, or the minimum and maximum allowable limits.

Natural 100% juices, depending on the quality, are divided into vintage, premium and first grade. Vintage juices are produced from one specific pomological variety of fruits and berries.

The mass fraction of ethyl alcohol, which can accumulate during fruit processing, for premium juices should not exceed 0.3%, for first grade juices - 0.5%, for branded ones - 0.2%.

In fortified juices, the content of vitamin C is normalized in the range of 0.025-0.25%, depending on the type of juice.

Of the microbiological indicators in juices, the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), bacteria of the Escherichia coli groups (CGB), yeasts and molds, pathogenic microorganisms, including salmonella, is controlled.

Safety indicators. The content of toxic elements (salts of lead, copper, zinc, tin, arsenic, cadmium, mercury, chromium) is limited in juices; radionuclides

Beer is a low-alcohol thirst-quenching drink with a hop taste and aroma, which has the ability to foam when filling a glass and keep a layer of compact foam on the surface for a long time.

The taste and aroma of beer are determined by extractive substances extracted from grain raw materials, bitter and aromatic hop compounds. The saturation of beer with carbon dioxide gives it properties to quench thirst.

This malt drink is not only tasty, but also healthy. With moderate consumption, beer does not harm health and increases vitality. The benefits of beer for humans are explained by its chemical composition and the impact of these components on the human body.

Beer is 86-91% water; unfermented extract (3-10%), which consists of nutrients and biologically active substances (proteins, carbohydrates, trace elements, organic acids, vitamins); ethyl alcohol (up to 9.4%) and carbon dioxide (up to 0.4%).

The raw materials for the production of beer are barley in the form of malt, unmalted materials, enzyme preparations, hops, brewer's yeast and water.

Beer technology is a complex and lengthy process consisting of several cycles: the production of malt from barley, the preparation of beer wort, the cooling of the wort, the fermentation of the wort, the after-fermentation and aging (maturation) of beer, the filtration and bottling of the finished beer.

5.1 Examination of the quality of beer

The examination is carried out according to the indicators united in five groups. The first group includes indicators: external design, appearance (transparency, the presence of foreign inclusions); in the second - mass fraction of carbon dioxide, foam height and foam resistance; in the third - the volume fraction of ethyl alcohol, the extractivity of the initial wort, acidity, color, stability (determined only at the manufacturer); fourth, taste and aroma; in the fifth - the volume of production.

For each group of indicators, sample sizes are determined taking into account the greatest objectivity. The selection of product units in the sample is carried out by random selection.

To control the stability, taste and aroma, two bottles are taken from the sample for each indicator. The beer remaining in the sample is poured into one vessel, thoroughly mixed and the volume fraction of ethyl alcohol, the extract of the initial wort, acidity and color are determined.

To determine the completeness of pouring beer in bottles (cans), 10 units are taken from a batch of any volume.

For the examination of beer poured into isothermal tanks, at least two, and from each barrel - four point samples of 500 cm3 in volume are taken from each sampling unit into clean dry bottles with a capacity of 500 cm3. Point samples are taken using a pouring or test tap. To eliminate foaming and losses of carbon dioxide, pouring is carried out through a special hose twisted in the form of a spiral with a diameter of 30-35 mm, ending in a glass tube, the end of which is lowered to the bottom of the bottle. After pouring, the bottle is immediately corked with a crown cap. To determine the height of the foam and foam resistance, take one bottle of beer, firmness - two. The remaining amount of beer is poured into one vessel, thoroughly mixed and the same indicators are determined as for bottled beer.

Dark beers have a wider range of colors, from brownish red to darker shades (nearly opaque).

Dark beer has a malty aroma and taste with a hint of caramel or roasted malt. Dark beer is sweeter than light beer. Less hops are added to dark varieties, so they are characterized by less pronounced hop bitterness and malt flavor.

In varieties of semi-dark beer, a malty taste with a hint of caramel malt prevails.

In all types of beer with an initial wort extract above 15%, a wine flavor is felt.

In dark beers, hop bitterness is almost indistinguishable and malt flavor is evaluated by points:

* pure malt, with a slight bitterness - 5 points;

* malty with slightly burnt flavor - 4 points;

* weak malty, rough taste of burnt (burnt) malt - 3 points;

* very weak malty, impure, burnt, sour - 2 points.

In addition to organoleptic and physico-chemical indicators, microbiological indicators (KMAFAnM, BGKP (coliforms), yeasts and molds, pathogenic microorganisms, including salmonella) and safety indicators (toxic elements: lead, arsenic, cadmium, mercury; radionuclides and N -nitrosamines).

6. Grape wines

Grape wine is an alcoholic beverage obtained as a result of alcoholic fermentation of juice of fresh or withered grapes with or without pulp (crushed grapes) or without it, containing 8-20% ethyl alcohol. coffee tea grape juice

Grape wine contains all the nutrients found in grapes. The most valuable are fructose, glucose, tartaric, malic, lactic and succinic acids, minerals. Wine contains very small amounts of vitamins, trace elements, enzymes that are beneficial to humans. Vitamins C, groups B, PP, R were found in wine. Microelements contain iodine, manganese, molybdenum, boron, etc., there are substances with antibiotic properties.

Natural and sparkling wines, which are characterized by a low alcohol content, have the highest biological value.

The main raw material in winemaking is fresh or dried wine grapes. In addition to grapes, in the production of wines, concentrated grape juice (vacuum must), mistel (grape must, in which the alcoholic fermentation process is stopped by adding ethyl alcohol up to 16% vol), rectified ethyl alcohol of the highest purity (for special wines), granulated sugar, refined sugar, extracts of aromatic plants and their distillates (for flavored wines), special wine yeast, carbon dioxide (for sparkling wines), sulfur dioxide and some other auxiliary materials.

When creating grape wines, two factors play an important role - the grape variety and the way it is processed.

The technology of making grape wines consists of primary and secondary production. Primary winemaking includes technological steps to obtain young wine. However, a young wine does not yet have the properties characteristic of aged wines. Giving it a taste, color and aroma of the finished wine is carried out at secondary winemaking enterprises.

6.1 Examination of the quality of wines

During the examination of wines, organoleptic, physico-chemical indicators, safety indicators and possible falsification are determined.

The organoleptic method, or, as they say more often, the tasting method, is the main method for assessing the quality of wines, and the physico-chemical analysis is additional, but no less important.

Tasting Rules

Wine tasting is carried out in clean, dry, bright rooms at a temperature of (15-18) 0C. The temperature of white wines during tasting should be (10-12) 0С, red - (15-17) 0С, sparkling - (8-10) 0С. The number of wine samples for sampling should not exceed 12 items (samples). The best time for tasting is 10 am.

The order of wine serving should not tire the taster. According to the general rules for their submission for tasting, the following order is observed: light wines are served before strong ones, low-extraction wines before high-extraction wines, young wines before aged and old ones.

Within one subgroup, white wines are tasted first, then rosé and red wines.

Sparkling wines will be tasted in ascending order of their sweetness at the end of the tasting, after a short break and rinsing the mouth with clean water.

Wines are divided into whites, rosés and reds according to their color.

Among white wines, light-colored (slightly oxidized wines made from uncolored varieties of technically mature grapes) and dark (made from mature and overripe grapes, aged for a long time, moderately oxidized type) are distinguished.

The color of light wines can be: silver-white, almost colorless; light green, greenish, light straw, yellowish.

Dark wines have yellow, yellow-brown and brown color of varying intensity.

The color of rosé wines can be pale pink, pink, pale red, light red. It is very difficult to draw a clear line between dark rosé and light red wines.

The color of red wines can be: light red, red (typical for wines of light build); ruby, ruby ​​red (typical for high quality wines); dark red, dark ruby, garnet (typical of high extractive southern red wines); violet-red, blue-red (inherent in young wines from intensely colored varieties, they brighten when aged).

The color of white wines becomes more intense and deep during aging. Red wines, on the other hand, tend to lose color as they age. Ruby color is the most optimal and beautiful for red wine.

The aroma of wine is due to the essential oils contained in the grapes.

The bouquet develops during the aging of the wine. It is much fuller compared to the aroma due to esters and other substances formed during aging. Only old, aged wines have a bouquet. The more harmonious the bouquet, the higher the quality and value of the wine.

When evaluating a bouquet, attention is paid to its general character - subtle, harmonious, rough, simple, and its details are noted - walnut, floral, aldehyde tone, etc.

There are the following main aromas of wine:

* wine - a simple aroma of natural wines;

* varietal - the aroma of a certain grape variety, ha-

rakteren for young natural wines;

* floral - a delicate aroma of wild flowers, inherent in high-quality natural wines; many dessert wines in the bouquet are characterized by the aroma of a rose;

* fruit - characteristic of some natural and special wines from Cabernet Sauvignon, Bastardo and others (aroma of cherries, prunes, black currants); quince, melon, citron, strawberry and other aromas are also distinguished;

* Muscat - characteristic of all wines made from

Muscat grape varieties;

* honey - a valuable aroma of semi-dessert and dessert

wines (typical for wines of the Tokay type);

* resinous - characteristic of special wines made using must boiled over an open fire (malaga, marsala); in white natural wines it is a sign of strong oxidation;

* Madeira - a specific aroma in the bouquet of strong extractive wines subjected to heat treatment with oxygen (Madeira);

* sherry - a peculiar aroma in a bouquet of strong and non-

which natural wines, resulting from the vital activity of film-forming yeast (sherry);

* oxidized - inharmonious, weathered, unpleasant

a sharp aroma acquired by natural wines with excessive access to atmospheric oxygen and other oxidizing agents.

The intensity of the aroma is bright, strong, moderate and weak.

In the aroma of wines, there may be extraneous, unusual odors for wine. The most common foreign odors are: hydrogen sulfide, mold, the smell of medicines (as a result of treating grapes with a fungicide), yeast, mushroom, sour, the smell of dried fruits, etc.

The wine should have a taste that combines alcohol, acids, sugars, tannins (gives astringency) and fullness (extractiveness). Such wines are called harmonious.

There are the following main types of wine taste: wine, fruit, grape, honey, resinous, madeira, sherry, etc.

When characterizing the quality of adding the taste of wine, they evaluate: alcohol content (weak or low alcohol and strong or high alcohol), acidity (low acid and high acid), sweetness, astringency and extractivity.

Fullness or extractiveness of taste includes the combined effect of the sweetness, acidity and astringency of the wine.

According to the fullness of taste, wine can be empty, liquid, light, full, oily, thick, etc.

Astringency is an important component of the flavor composition of wine. Its deficiency leads to a feeling of a liquid, empty taste, and its excess gives the wine a coarseness (an excessively astringent taste).

Wines with an excessive amount of sugar that is not in harmony with the composition of the wine are called sugary, cloying.

Fine is a wine that has softness, fullness, harmony and a characteristic, highly developed bouquet.

Velvety refers to wine that has a caressing softness, bordering on sweetness and oiliness.

The typicality of wine characterizes how close the studied sample approaches the ideal - the standard of a certain type or brand of wine.

From the physico-chemical parameters in wines, the volume fraction of ethyl alcohol (strength), the mass concentration of sugars, titratable acidity, the reduced extract, the content of sulfurous acid (free and bound) and volatile acids are determined.

Of the safety indicators, toxic elements (lead, arsenic, cadmium, mercury, copper, iron) and radionuclides (cesium-137 and strontium-90) are controlled.

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